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Smoked Salmon Mousse — Elegant and Easy Holiday Appetizer

Warm, friendly, and impossibly simple, this smoked salmon mousse makes any gathering feel a little more special without demanding culinary acrobatics. Silky cream cheese blended with smoky salmon, bright lemon, and fresh dill delivers a crowd-pleasing spread that’s equally at home on crostini, crackers, or cucumber rounds. If you want a printable version or a quick refresher while you’re prepping, check the full recipe page.

Why make this recipe
A short paragraph explaining what makes it special.
There’s something convincingly luxurious about a mousse that comes together in minutes and still looks like you spent hours fussing. This smoked salmon mousse marries accessible pantry ingredients with striking holiday-worthy flavor: the tang of lemon and sour cream cuts through the richness of cream cheese, while the smoked salmon and dill add savory depth and a festive aroma. It feels elevated, yet it’s reliably simple — ideal for hosts who want elegance without stress.

Ingredients

8 oz (225 g) cream cheese, softened to room temperature
4 oz (115 g) smoked salmon, roughly chopped
2 tbsp sour cream
1 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest (plus extra for garnish)
1 tbsp fresh dill, chopped (reserve extra for garnish)
Salt and freshly ground black pepper, to taste
Optional: 1/2 tsp Dijon mustard for a little bite
Optional garnish: capers, extra dill sprigs, lemon zest, thinly sliced cucumbers, crostini or crackers for serving

Step-by-Step Guide to Making Smoked Salmon Mousse
This mousse is forgiving and fast. The recipe below breaks the process into small steps so anyone can follow, even if you’re prepping multiple dishes for a party.

Prepare ingredients and equipment

Remove the cream cheese from the refrigerator about 20–30 minutes before you start so it softens and blends smoothly.
Roughly chop the smoked salmon so your blender or food processor can puree it evenly.
Measure lemon juice, zest, sour cream, and dill so everything is ready to go.

Add the base to the processor

In a food processor or a high-speed blender, add the softened cream cheese and sour cream. If you’re using a hand mixer and a large bowl, that works too, though a food processor gives the silkiest texture.

Add the smoked salmon and flavorings

Add the chopped smoked salmon, lemon juice, lemon zest, and dill to the cream cheese. If you like a subtle tang, add 1/2 teaspoon Dijon mustard now.

Blend until smooth

Pulse the mixture several times, then blend on medium speed until smooth and homogenous. Scrape down the sides with a spatula as needed to ensure even mixing. The mousse should be airy and spreadable — not watery.

Season carefully

Taste a small amount and add salt and freshly ground black pepper to taste. Keep in mind that smoked salmon can be salty, so start with a small pinch of salt and increase if necessary.

Chill to set the texture

Transfer the mousse to an airtight container or bowl, cover, and chill in the refrigerator for at least 1 hour. Chilling helps firm the mousse and lets the flavors meld.

Serve with flair

When you’re ready to serve, pipe the mousse into small rosettes onto crostini or smear it artfully on crackers. Garnish with dill sprigs, capers, and extra lemon zest for contrast.

Leftover ideas

Besides crostini and crackers, this mousse is excellent on toasted bagel chips, blini, or hollowed cucumber slices for a low-carb canapé.

How to serve Smoked Salmon Mousse
Serving Ideas for Smoked Salmon Mousse

Classic crostini: Brush thin slices of baguette with olive oil, toast until lightly golden, then top with a generous smear of mousse and a caper or dill sprig.
On crackers: Choose sturdy water crackers or multigrain crackers for contrast in texture.
For brunch: Spoon onto mini bagels or toasted English muffin halves and add a small sprig of dill and a thin lemon slice.
Low-carb option: Hollow and slice mini cucumbers, pipe the mousse into the rounds, and top with a caper.
Party platter: Arrange the mousse in a bowl surrounded by sliced cucumbers, baguette slices, blinis, and an assortment of pickles and olives to create an attractive spread.

Storage Tips for Smoked Salmon Mousse

Refrigerator: Store in an airtight container at 34–40°F (1–4°C) for up to 3 days.
Short-term hold: If serving at room temperature for a party, keep the mousse on a chilled platter or over ice and return to the refrigerator after 1–2 hours.
Do not freeze: Freezing is not recommended because the dairy components can separate and become grainy when thawed.

Tips to make Smoked Salmon Mousse
Q&A style
Q: How do I keep the mousse silky instead of grainy?
A: Use softened cream cheese and pulse the processor, scraping the sides frequently. A short burst in a high-speed blender can help achieve a completely smooth texture.

Q: Can I use lox or gravlax instead of smoked salmon?
A: Yes—lox and gravlax work beautifully, but they tend to be saltier; taste before adding extra salt.

Q: How do I make the mousse lighter and airier?
A: Fold in a couple of tablespoons of softly whipped cream by hand at the end for a lighter, mousse-like texture.

Variations (if any)

Herb-forward variation (paragraph): For an herbaceous twist, increase the fresh dill to 2 tablespoons and add 1 tablespoon each of finely chopped chives and tarragon. This pivot makes the mousse brighter and pairs especially well with lemon-forward garnishes and blinis.
Smoked trout or smoked mackerel substitution (comparison-style): If smoked salmon isn’t available, smoked trout produces a similar flavor with slightly less oil; smoked mackerel will be richer and stronger, so reduce added salt and balance with extra lemon and a touch of sour cream.

Why the ingredients matter

Cream cheese provides the creamy base and body; choosing full-fat cream cheese yields the best mouthfeel.
Smoked salmon contributes the signature smoky, umami flavor. The kind you use—cold-smoked versus hot-smoked—will shift the aroma and texture slightly; cold-smoked (typical lox) is silky and raw-like, while hot-smoked has a firmer texture and deeper cooked flavor.
Sour cream lightens the base and adds a gentle tang that contrasts nicely with the salmon.
Lemon juice and zest are essential for brightness and to cut through the richness.
Dill is a classic partner to fish; its anise-like freshness complements salmon beautifully.

Presentation ideas that elevate the appetizer

Piping: Use a large star tip to pipe rosettes on crostini for an elegant look.
Layered cups: Spoon mousse into about 2-inch phyllo or pastry cups and top with a caper or tiny cucumber ribbon.
Individual spoons: For a cocktail party, serve small dollops on porcelain spoons with a sliver of smoked salmon and a microgreen for single-bite elegance.
Garnish choices: Capers add briny contrast, lemon zest offers visual pop and aroma, and a small sprinkle of finely chopped chives or dill completes the plate.

Make-ahead and party planning

Make the mousse up to 24 hours ahead and keep it tightly covered in the fridge. This actually improves flavor as the ingredients meld.
If you need to prep crostini in advance, toast the baguette slices on the day of the event to keep them crisp. Store cool, then re-toast briefly if needed before serving.
Transport tip: Keep the mousse chilled in a cooler with ice packs until you’re ready to serve, and set it on a chilled serving board if ambient temperatures are warm.

FAQs
Q: Can I use reduced-fat cream cheese?
A: Yes, but expect a slightly less rich and silky texture. You may want to add a tablespoon of mayonnaise or a little extra sour cream to compensate for body.

Q: Is smoked salmon mousse safe for pregnant people?
A: Generally, cold-smoked salmon may be advised against during pregnancy due to potential bacterial risk. Consult with a healthcare provider for personal guidance and consider using fully cooked smoked salmon alternatives.

Q: How long does smoked salmon mousse keep in the fridge?
A: 2–3 days in an airtight container at 34–40°F (1–4°C). Discard if it develops an off smell or separation.

Q: Can I make this in a blender instead of a food processor?
A: A high-speed blender works fine; just pulse and scrape frequently. A standard blender may need a bit more liquid (another tablespoon of sour cream) to process smoothly.

Q: What’s the best way to reduce saltiness if my mousse tastes too salty?
A: Add a little more cream cheese or a tablespoon of plain yogurt or sour cream to mellow the saltiness. A squeeze of fresh lemon can also balance flavors.

Q: Any tips for guests with seafood allergies?
A: Offer an alternative spread such as a roasted red pepper and walnut spread or a herbed goat cheese to ensure all guests have options.

Final notes on nutrition and pairings
Smoked salmon mousse is rich in protein and omega-3s from the salmon, though it’s calorie-dense due to the cream cheese. To balance the appetizer table, offer light sides like crisp crudité, citrus-based salads, or a simple arugula salad with a lemon vinaigrette. For beverage pairings, crisp dry white wines (Sauvignon Blanc, Chablis) or sparkling wines provide a refreshing counterpoint to the mousse’s richness; light, citrusy beers also complement the smoky flavors well.

Conclusion

This smoked salmon mousse is a fail-safe way to offer something that looks refined and tastes indulgent with minimal hands-on time. For more inspiration on turning smoked salmon into a show-stopping starter, see Turn Smoked Salmon into an Easy, Yet Elegant Appetizer, and for ideas on pairing this type of spread with small bites like polenta or grilled bases, check Italian Grilled Polenta Bites with Smoked … – Cooking with Manuela. Enjoy making something simple that feels special — and don’t forget the extra lemon zest on top.

Smoked Salmon Mousse

Author: admin
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: No Specific Dietary Restrictions

Print Recipe

Description

A silky cream cheese blend with smoked salmon, bright lemon, and fresh dill, perfect as a holiday appetizer.

Ingredients

Scale

8 oz (225 g) cream cheese, softened to room temperature
4 oz (115 g) smoked salmon, roughly chopped
2 tbsp sour cream
1 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest (plus extra for garnish)
1 tbsp fresh dill, chopped (reserve extra for garnish)
Salt and freshly ground black pepper, to taste
Optional: 1/2 tsp Dijon mustard for a little bite
Optional garnish: capers, extra dill sprigs, lemon zest, thinly sliced cucumbers, crostini or crackers for serving

Instructions

Remove the cream cheese from the refrigerator about 20–30 minutes before you start to soften and blend smoothly.
Roughly chop the smoked salmon to allow even pureeing in the processor.
Measure lemon juice, zest, sour cream, and dill for easy access.
In a food processor or high-speed blender, add softened cream cheese and sour cream (or use a hand mixer with a large bowl).
Add chopped smoked salmon, lemon juice, lemon zest, and dill. Optionally add Dijon mustard.
Pulse several times, then blend on medium speed until smooth. Scrape down sides as needed.
Taste and add salt and freshly ground black pepper as needed.
Transfer the mousse to an airtight container, cover, and chill in the refrigerator for at least 1 hour.
When ready to serve, pipe the mousse onto crostini or smear it on crackers. Garnish as desired.

Notes

This mousse can be made up to 24 hours in advance. Store in the fridge in an airtight container.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 500mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 12g
Cholesterol: 50mg

Keywords: smoked salmon, mousse, appetizer, holiday, easy recipe

Smoked Salmon Mousse – Elegant and Easy Holiday Appetizer

Conclusion