📝 About This Recipe
This elegant Smoked Salmon Mousse is a masterclass in texture, blending the buttery richness of cold-smoked Atlantic salmon with a light, airy base of whipped cream and tangy crème fraîche. Perfect for sophisticated brunches or as a refined holiday appetizer, this spread offers a harmonious balance of salty brine, citrus brightness, and herbaceous depth. Its cloud-like consistency and vibrant pink hue make it a stunning centerpiece that tastes even better than it looks.
🥗 Ingredients
The Seafood Base
- 8 ounces Smoked Salmon (high-quality cold-smoked, roughly chopped)
- 2 ounces Hot Smoked Salmon (flaked, for added texture)
The Creamy Foundation
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 1/2 cup Crème Fraîche (can substitute with Greek yogurt for more tang)
- 1/4 cup Heavy Whipping Cream (chilled)
- 2 tablespoons Unsalted Butter (melted and cooled slightly)
Aromatics and Seasoning
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Fresh Dill (finely chopped, plus more for garnish)
- 1 tablespoon Non-pareil Capers (drained and rinsed)
- 1/2 teaspoon Prepared Horseradish (for a subtle kick)
- 1 small Shallot (minced very finely)
- 1/4 teaspoon Smoked Paprika (for color and depth)
- 1/4 teaspoon White Pepper (ground)
👨🍳 Instructions
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1
Ensure your cream cheese is completely softened at room temperature for at least an hour to prevent lumps in your final mousse.
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2
Place the 8 ounces of cold-smoked salmon and the softened cream cheese into a food processor. Pulse 5-6 times until the salmon is broken down and combined with the cheese.
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3
Add the crème fraîche, melted butter, lemon juice, lemon zest, horseradish, and smoked paprika to the processor.
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4
Process the mixture on high for about 30-45 seconds until it reaches a very smooth, pale pink consistency. Scrape down the sides of the bowl halfway through.
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5
In a separate chilled glass bowl, whisk the heavy whipping cream until stiff peaks form. This is the secret to the 'mousse' texture.
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6
Transfer the salmon mixture from the processor into a large mixing bowl.
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7
Gently fold the whipped cream into the salmon mixture using a rubber spatula. Use a light hand to maintain the aeration.
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8
Fold in the finely minced shallots, chopped dill, and the flaked hot-smoked salmon. The hot-smoked salmon adds wonderful 'jewels' of texture.
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9
Taste the mousse. Add the white pepper and salt only if necessary (smoked salmon and capers are naturally salty).
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10
Transfer the mousse into a decorative serving bowl or individual ramekins. Smooth the top with a palette knife.
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11
Cover tightly with plastic wrap and refrigerate for at least 2 hours. This allows the flavors to meld and the mousse to firm up to a spreadable consistency.
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12
Just before serving, garnish with the rinsed capers, additional fresh dill sprigs, and a light dusting of smoked paprika.
💡 Chef's Tips
Always use the highest quality smoked salmon you can find; since there is no cooking involved, the fish quality is paramount. If you prefer a more rustic texture, pulse the food processor less; for a formal 'pâté' style, process until completely homogenous. To prevent a 'fishy' aftertaste, ensure your shallots are minced as finely as possible or even grated into a paste. If the mousse feels too firm after chilling, let it sit at room temperature for 10 minutes before serving to regain its silkiness. For an extra touch of luxury, top the mousse with a spoonful of salmon roe or caviar just before serving.
🍽️ Serving Suggestions
Serve alongside toasted brioche points or warm, crusty baguette slices for a classic pairing. Pair with crisp cucumber rounds or endive leaves for a refreshing, low-carb appetizer option. Accompany with a chilled glass of Brut Champagne or a crisp Sauvignon Blanc to cut through the richness. Include a side of quick-pickled red onions to provide a bright, acidic contrast to the creamy mousse. Spread onto miniature potato latkes or blinis for a traditional and decadent brunch treat.