An easy recipe for canned salmon mousse made with cream cheese. It’s as easy as can get – mix quickly using your food processor, then serve with cut-up veggies.
Whenever I make this canned salmon mousse, I remember my late grandpa, Ari DeLeeuw.
Grandpa’s canned salmon mousse
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 was at their home.
For brunch, Opa used to make 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 canned salmon 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).
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.” Scroll down to the recipe card for the detailed instructions.
Is canned salmon healthy?
Yes! I was happy to find a report by Consumer Reports that says that canned salmon is at least as healthy as fresh salmon. I would, however, add that it’s best to make sure that the can you is free of BPA.
How to serve canned salmon mousse
Serve it, as Opa did, 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.
How long can I store it?
You can keep it in the fridge, in an airtight container, for up to 3 days.
Another tasty appetizer
I often serve this canned salmon mousse alongside these delicious cheese balls. Both are made in advance, which is a big plus when hosting!
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.