Best Smoked Salmon Mousse Recipes

SMOKED SALMON MOUSSE

Steps:

• Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

SMOKED SALMON, CUCUMBER, AND DILL MOUSSE

Steps:

• Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
• Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
• Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
• To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
• Garnish mousse with cucumber ribbons and serve with toasts.

SMOKED SALMON MOUSSE IN CUCUMBER BOATS

Steps:

• In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.

SMOKED-SALMON MOUSSE WITH BLACK- BREAD TOASTS AND SALMON CAVIAR

Steps:

• Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
• When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
• Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides. When the toast is cool, top each piece with a dollop of mousse. Garnish with salmon caviar and a sprig of dill.

AVOCADO AND SMOKED SALMON MOUSSE

Steps:

• Line a 4-cup round mold with plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2-inch pieces and set aside. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved. Remove from the heat and stir into the cream cheese mixture. Fold in the chopped smoked salmon and scallions. Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe. Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse. Cover with the plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate. Gently shake to release the mold and unwrap completely. Serve with toasted croutons or crackers.

SMOKED SALMON AND TROUT MOUSSE TERRINE

Steps:

• Line the inside of a 9-by-4-inch terrine with pieces of smoked salmon, allowing the ends to hang over the edges. Set aside six pieces or so of salmon. Refrigerate.
• In a food processor, puree the smoked trout, add the dissolved gelatin with its water. Work in the whipped cream, sherry and Cognac. Season to taste with salt and pepper, and add the horseradish.
• Pour the mixture into the terrine, covering the center with the strips of reserved salmon, and folding the overlapping pieces of salmon over the top. Leave for an hour or overnight in the refrigerator to set.
• Turn the mousse out onto a plate lined with lettuce leaves and decorate it with sprigs of tarragon. Serve with thin slices of brown bread and butter passed separately.

SMOKED SALMON AND CHIVE MASCARPONE MOUSSE WITH PINK PICKLED ONIONS

Steps:

• To prepare the salmon:
• In a small saucepan sprinkle gelatin over lemon juice and soften 10 minutes. In a bowl with an electric mixer beat together mascarpone and 1/2 cup sour cream until combined well. Quarter eggs and with back of a spoon force through a coarse sieve into mascarpone mixture. Add horseradish and stir well.
• Add remaining 1/4 cup sour cream to gelatin mixture and heat over moderately low heat, stirring, just until gelatin is dissolved. Add gelatin mixture to mascarpone mixture and stir well.
• Cut about one third salmon into strips and arrange 1 in every other ridge of a 3-cup brioche or other mold, letting ends hang over edge. Chop remaining salmon into 1/2-inch pieces and fold with chives into mascarpone mixture. Spoon mousse into mold and fold ends of salmon strips over top. Chill mousse, covered, at least 2 hours, or until firm, and up to 2 days. Run a thin knife along inside of each ridge of mold and dip mold into a bowl of hot water a few seconds. Invert a plate over mold and invert mousse onto it.
• With a slotted spoon arrange pickled onions decoratively on and around mousse touching each other, and keeping covered with plastic wrap.
• Brush mushroom rolls all over with melted butter and rearrange, seam sides down and barely touching, in pan. Chill mushroom rolls, covered, at least 1 hour and up to 1 day.
• Preheat oven to 425°F.
• Bake mushroom rolls in upper third of oven 15 minutes, or until golden. Halve rolls crosswise and tie a chive around each half.
• To make the pink pickled onions:
• In a saucepan barely cover onions with cold water. Bring water to a boil and simmer 1 minute. Drain onions in a colander and return to pan with vinegar, salt, and cold water to just cover. Bring liquid to a boil and simmer 3 minutes. Remove pan from heat and cool onions in liquid. Pickled onions may be made 1 week ahead and chilled in liquid, covered. Makes about 2 cups.

SMOKED SALMON HORSERADISH MOUSSE

Steps:

• In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the sour cream, and cook the mixture, whisking, until it is smooth. In a food processor purée the chopped salmon until it is very smooth. In a small bowl whisk together the gelatin mixture, the remaining 1/2 cup sour cream, the puréed salmon, the horseradish, the minced dill, and salt and pepper to taste and chill the mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2 days in advance and kept covered and chilled.
• Scoop oval-shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates, and garnish each serving with a dill sprig. Serve the salmon with the toast points.

SMOKED SALMON MOUSSE CANAPéS RECIPE - (4.1/5)

Steps:

• Place salmon in a food processor; pulse until finely chopped. Add cream cheese and next 4 ingredients, and process until creamy and fluffy. Add tarragon; pulse until evenly combined. Taste and adjust seasoning, if necessary. (Note: Add more half-and-half if necessary to achieve the desired texture for piping.) Pipe or dollop about 1 tablespoon salmon mousse onto each cucumber slice. Garnish, if desired.

PRESSED SMOKED SALMON MOUSSE APPETIZER

Steps:

• Rinse and dry the tomatoes, and cut a thin slice off the top and bottom of each tomato with a serrated knife. Scoop out the pulp and seeds, and place the tomatoes on a platter lined with paper towels to drain. Refrigerate until needed.
• Combine the softened cream cheese, smoked salmon, cream, lemon juice, and black pepper, and beat with a hand mixer until filling is soft and well-blended. Scoop the mixture into the barrel of a cookie press or into a pastry bag fitted with a star tip. Squeeze a small amount of the salmon filling into each cherry tomato.

SMOKED SALMON MOUSSE WITH CAVIAR

Steps:

• In the bowl of a food processor fitted with a steel blade, combine the smoked salmon, cream, cream cheese, sour cream, onion, and lemon juice. Process until very smooth, about 1 1/2 minutes. Add the dill and white pepper and pulse to combine. Fill a pastry bag half full with mousse and pipe using 1M star tip onto the cucumbers. (Will need two bags) Top with the caviar and small sprig of dill. Serve at once.

SMOKED SALMON MOUSSE

Steps:

• Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
• Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill.
• Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
• Remove the skin and cartilage from the salmon and flake.
• Fold in the finely flaked salmon.
• In a separate bowl, whip the cream until it is thickened to peaks and fluffy.
• Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowl or decorative mold.
• Cover and chill for at least 4 hours.
• Serve with cracked pepper water crackers, or plain water crackers.

AVOCADO AND SMOKED SALMON MOUSSE

Steps:

• Line a 4-cup round mold with plastic wrap.
• Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold.
• Chop the remaining salmon into 1/2-inch pieces and set aside.
• In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined.
• Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat.
• Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved.
• Remove from the heat and stir into the cream cheese mixture.
• Fold in the chopped smoked salmon and scallions.
• Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe.
• Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe.
• Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse.
• Cover with the plastic wrap and chill until firm, about 3 hours.
• To unmold, place the mold in a bowl of warm water for 10 seconds.
• Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate.
• Gently shake to release the mold and unwrap completely.
• Serve with toasted croutons or crackers or seasoned party pitas, for dipping.

SMOKED SALMON MOUSSE LOLLIPOPS WITH WASABI CREME FRAICHE AND BAKED WONTON FLAKES

Steps:

• Preheat the oven 375 degrees F.
• Brush the salmon fillet with 1 tablespoon olive oil and season with salt and pepper, to taste. Bake on a sheet tray in the oven until cooked through, about 12 to 15 minutes. Break the salmon into small pieces with a fork.
• Brush the wonton skins with the remaining olive oil. Put the wontons on a sheet tray and bake until golden brown and crisp, about 6 to 7 minutes.
• In food processor, mix the cream cheese and gelatin until smooth. Put the mixture in a bowl and stir in the cooked salmon and scallions.
• On a large sheet of aluminum foil, arrange the smoked salmon in 1 layer, then cover with plastic wrap and pound out until very thin. Remove the plastic wrap and spread cream cheese mixture over salmon, then roll and wrap in foil. Refrigerate overnight.
• In a small bowl, mix the wasabi powder and creme fraiche. Crush the wontons into flakes.
• Remove the salmon roll from the refrigerator, unwrap and slice into 1/2-inch slices. Insert a wooden skewer into each slice and transfer to a serving platter. Top with a bit of the creme fraiche and a sprinkle of wonton flakes.
• Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

TIMBALE OF SMOKED SALMON MOUSSE

Steps:

• To make the mousse, blend the smoked salmon, sour cream, and vodka in a food processor. Line a timbale mold with fresh salmon slices and fill the cavity with the mousse. Refrigerate for 4 hours and served chilled.

SMOKED SALMON MOUSSE

Steps:

• Put everything in a processor and blitz until smooth, scoop into whatever you're serving it in then cut up thin strips of smoked salmon and place on top with a tiny sprig of dill. Chill in the fridge until you're ready to serve. It's better if you can make it a few hours before serving to allow the flavours to meld together. We served with french toast. This could serve 6 people as a starter, possibly more if you were serving alongside other nibbles.

DOUBLE SMOKED SALMON MOUSSE

Steps:

• Sprinkle the gelatin over the hot water and stir until the gelatin dissolves.
• Add the mayonnaise, lemon juice and tomato ketchup. The tomato ketchup is there to add a little flavour but mainly to add pink colour to the mousse. You don't want white mousse with bits of pink salmon in it.
• Add salt and pepper to taste, remembering that the salmon may be salty so don't add too much salt.
• Flake the hot smoked salmon.
• Cut the cold smoke salmon into 1cm squares.
• Fold both the salmons through the mousse. Try to not break the flaked salmon up so that there is still some texture in the mousse.
• Check the seasoning and adjust if needed.
• Fill a 2 cup jelly mould, or a fish mould if you have one, and refrigerate for 2 hours or until the gelatin sets.
• Make a bed of shredded lettuce on a large platter.
• Turn the mould out on to the lettuce. I had to line my mould with clingfilm because it rusted sightly, which makes it easier to remove from the mould but you lose some detail.You may need to briefly dunk the mould into hot water. Don't be tempted to leave it sitting in hot water. The gelatin will soften very quickly.
• Thinly slice a cucumber and use it to garnish around the base of the turned out mousse.
• Finely chop some dill and scatter over the top of the mousse.
• Cut the lemon into wedges and serve around the mousse.
• Serve with crusty bread as a light lunch or reduce the gelatin to 5g and serve with crackers as a dip. This is an excellent buffet table dish too.
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• To serve this as a starter, instead of filling a ring mould or other mould:.
• Line a 6-muffin muffin tray with circles of waxed paper.
• Put a slice of cold smoked salmon on top of each circle.
• Add 1/3 cup of mousse to each muffin cup.
• Refrigerate for 1 hour.
• Plate up individual servings of mousse by dressing the plate with lettuce, turning out a salmon mousse (and remove the wax paper), garnish with dill on top and cucumber and a lemon wedge on the side.
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• Cooking for a large crowd:.
• Scale up the recipe and pour into a large roasting tin and put in the fridge to set. Cut into squares with a knife dipped in hot water. Remove slices with a spatula or fish slice. Serve top side up with the same garnish as above.

SMOKED SALMON MOUSSE

Steps:

• Combine tomato juice and gelatin in small saucepan, let stand for 5 minutes.
• Heat and stir on low until gelatin is dissolved.
• Set aside.
• Process remaining 7 ingredients in food processor, scraping down sides as necessary, until smooth.
• Add gelatin mixture through chute.
• Mix Well.
• Pour into lightly greased plastic lined 2 1/2 cup mold or deep bowl.
• Cover with plastic wrap.
• Chill for several hours until firm.
• To serve, turn out and remove wrap.

SMOKED SALMON MOUSSE

Steps:

• Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
• In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.