An easy recipe for smoked salmon mousse made with cream cheese and served on cucumber slices. It’s a simple recipe that produces impressive results!
This tasty mousse is such an easy appetizer, and one of those dishes that your guests will thoroughly admire, not realizing how easy it is to make. It’s great that you can make it ahead of time.
Smoked salmon is a delicacy, and smoked salmon mousse is even better. The cream cheese mitigates the intense saltiness of the smoked fish and adds wonderful creaminess.
The ingredients you’ll need
You’ll only need four simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Smoked salmon: Try to use wild-caught sustainable salmon if possible. It’s the right thing to do, and it’s also delicious!
Cream cheese: I use reduced-fat cream cheese in this recipe, but full-fat should work too.
Fresh lemon juice: Freshly squeezed has the best flavor. I don’t recommend using bottled lemon juice.
Black pepper: Freshly ground is best. There’s no need for salt – the smoked salmon is very salty.
How to make a smoked salmon mousse
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to place the salmon, cream cheese, lemon juice, and black pepper in your food processor bowl.
2. Now go ahead and process these ingredients until smooth. This should take about 5 minutes, and you’ll need to stop the food processor twice to scrape the sides with a spatula.
3. Transfer the mousse to a pretty serving bowl and serve it with cut-up veggies.
4. As an alternative, you can transfer the mixture to a pastry bag and pipe it onto cucumber slices, just like I do in the video below.
How to serve this mousse
As explained above, if you want to get fancy, use a pastry bag to pipe it on cucumber slices. Or use kitchen scissors to cut the corner of a Ziploc bag and use that to pipe the mousse.
Can I use full-fat cream cheese in this recipe?
Yes, you can. I do find that full-fat cream cheese is sometimes a bit too dense. But if you soften it in the microwave, it should be OK.
How long can I keep smoked salmon mousse?
You can keep it in the fridge, in an airtight container, for up to 4 days. It’s a good idea to remove it from the fridge 20 minutes or so before you plan on enjoying it.
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Smoked Salmon Mousse
- 4 oz smoked salmon
- 8 oz neufchâtel cheese (or reduced fat cream cheese), softened 30 seconds in the microwave
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- 20 cucumber slices
- 2 tablespoons chopped chives for garnish
- Place the salmon, cream cheese, lemon juice, and black pepper in your food processor bowl and process until smooth, about 5 minutes, stopping twice to scrape the sides with a spatula.
- Transfer the mousse to a pretty serving bowl and serve with cut up veggies.
- Or transfer the salmon mousse to a pastry bag and pipe onto cucumber slices, as shown in the video. Garnish with chopped chives.