An easy recipe for canned salmon mousse made with cream cheese. It’s as easy as can be – mix quickly using your food processor, then serve with cut-up veggies.
I’m sure I’m not the only one with strong food memories. Memories that bring back lovely childhood moments spent with loved ones, especially grandparents who are no longer with us.
Whenever I make this tasty mousse, I remember my late grandpa, Ari DeLeeuw.
As a kid, I absolutely adored my late grandparents, Oma and Opa (grandma and grandpa, in Dutch). I looked up to them and viewed them as worldly and sophisticated.
As a foodie, even back then, one of the things I really appreciated was that they always served top-quality food. My first taste of real butter (a profound experience!) was at their home.
For brunch, Opa used to make a canned salmon mousse. Just like with butter compared with margarine, there was no comparison between the basic tuna salad I was familiar with, and the smooth, velvety mousse I had at my grandparents’.
Opa, an artist, was also great at presenting the food in an appetizing way, decorating the salmon mousse with sliced tomatoes and black olives. It was too pretty to eat! (Except that it was so good, we ate it anyway).
The ingredients you’ll need
You’ll only need a few simple ingredients to make canned salmon mousse. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Canned salmon: I use boneless skinless salmon and I drain it well. If possible, use wild-caught sustainable salmon. It’s okay to use salmon with skin and bones, but the mousse won’t be as smooth.
Lemon juice: Freshly squeezed has the best flavor, so I prefer that over bottled.
Black pepper: Freshly ground is best. And if you don’t want the black specks to be visible, you can use white pepper instead.
Cream cheese: I use reduced-fat cream cheese. However, if you’d rather use full-fat cream cheese, that’s absolutely fine.
For serving: Cucumber slices and chopped chives. The chives are purely for garnish, so you can skip them if you wish.
How to make canned salmon mousse
I’m not sure how Opa made his mousse. Probably with mayonnaise. These days, I like to make it with cream cheese. I use reduced-fat cream cheese, but you can use full-fat cream cheese if you prefer.
Just soften it enough in the microwave so that it blends easily into the salmon.
The food processor, which Opa definitely did not own, makes my life very easy and means that this tasty appetizer can be ready in just a few minutes. I can hardly even call it a recipe!
You simply place the ingredients in the food processor and press “On,” then let it process the ingredients into a smooth and creamy mousse. Scroll down to the recipe card for the detailed instructions.
How to serve this mousse
You can serve it, as Opa used to do, on a platter, surrounded with cut-up veggies. Or put it in a pastry bag and pipe a little onto cucumber slices, as I do in the video. It’s also good on toasted keto English muffins or on almond flour crackers.
How long can I store it?
You can keep canned salmon mousse in the fridge, in an airtight container, for up to 3 days. It keeps quite well, actually. Just remember to give it an extra stir before serving.
Another tasty appetizer
I often serve this tasty mousse alongside these delicious cheese balls. Both are made in advance, which is a big plus when hosting!
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Canned Salmon Mousse
- 2 (6 oz cans) boneless, skinless salmon, drained
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 8 oz neufchâtel cheese or reduced-fat cream cheese, softened
- 20 cucumber slices
- 2 tablespoons chopped chives
- Place all the ingredients in your food processor bowl and process until smooth, stopping twice to scrape the sides with a spatula.
- Pipe onto cucumber slices and garnish with chives, or serve on a platter garnished with cut up fresh vegetables.