Fluffy mousse studded with smoked salmon, fresh dill, and lemon juice. Serve it on crackers or crostini for a fantastic treat.
Just a few ingredients
Lox (smoked salmon) comes in a few different varieties. When you’re at the grocery store looking to make a purchase, just keep in mind that the flavor of the salmon will transfer to the mousse. (i.e. teriyaki smoked salmon won’t pair well with the flavors in this recipe)
Preparing Smoked Salmon Mousse
To make this salmon mousse recipe, you’ll want to bring the cream cheese to room temperature for proper creaming, but keep the heavy cream super chilled – it’s what will help you get those stiff, stabilized peaks.
You’ll cream the cream cheese until smooth, beat in the lox just until you get those lovely swirls of salmon, then add the dill and lemon juice.
Whip the heavy cream separately in a narrow, tall container like a take out container or wide mason jar. You’ll want to continue whipping past the point of stiff peaks and the cream starts to pull away from the sides of the container and you wonder if you’re about to make butter. But you won’t – this is the perfect consistency for stabilized whipped cream.
Gently fold in the whipped cream with the smoked salmon and cream cheese mixture until fully combined. It will be light and fluffy with dill and smoked salmon throughout.
Serving smoked salmon mousse
There are lots of ways to serve smoked salmon mousse. You can spread it on some seeded crackers, like in the photos above, and top it with pickled veggies and fresh herbs.
I find it also pairs perfectly with sliced boiled egg, pickled onions and a sprig of fresh dill on top of some thinly sliced rye bread.
Serve it at breakfast with toast and fresh fruit. Top it with onions and capers for a delightful snack. Add it to a breakfast bagel instead of plain cream cheese.
until next time. x
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- 4 oz cream cheese, softened
- 1 1/2 cups heavy cream, chilled
- 4 oz lox (smoked salmon)
- 1 Tbsp minced fresh dill
- juice of half a lemon
- In a small or medium mixing bowl, beat the cream cheese until super smooth.
- Add in the lox (smoked salmon) and mix until the salmon is present throughout.
- Mix in the dill and lemon juice until combined.
- In a separate tall, narrow container whip the heavy cream until stabilized (when the cream starts to pull away from the sides of the container in one piece)
- Gently fold the stabilized whipped cream into the cream cheese mixture until fully combined.
- Serve chilled on crackers, bread, bagels, or more – the possibilities are endless!
- Small or medium mixing bowl
- Tall, narrow container like a take out soup container or mason jar
- Hand mixer with beater and whisk attachments
- Soft spatula
- Prep Time: 10 minutes
- Cook Time: No Cook
- Category: Appetizers
- Method: No Cook
- Cuisine: Scandinavian
Keywords: smoked salmon mousse, salmon mousse, salmon pâté