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