Easy Salmon Mousse Recipe

This 20-minute salmon mousse is made with cream cheese and served on cucumber slices. It's an easy recipe that produces impressive results!

Course Appetizer

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 97kcal

Place the salmon, cream cheese, lemon juice, and black pepper in your food processor bowl.
4 ounces smoked salmon, 8 ounces cream cheese, 1 teaspoon fresh lemon juice, ¼ teaspoon black pepper
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 it with cut-up veggies. Alternatively, transfer the mousse to a pastry bag and pipe it onto cucumber slices.
20 cucumber slices
Garnish with chopped chives and serve.
2 tablespoons chives

The nutrition info includes cucumber and chives.
I don't add any salt to the mousse. Smoked salmon is very salty, so there's no need for added salt. That said, seasonings, especially salt, are guidelines. Adjust to taste.
You can turn this into a 2-ingredient recipe, using just smoked salmon and cream cheese.
Reduced-fat or Neufchâtel cream cheese works well in this recipe.
Add water if the mixture is very thick and sticky - I sometimes add up to 2 tablespoons of water. The mixture's texture will depend on the moisture content of the cream cheese and salmon and can vary.
The color of the mousse will change based on the salmon used. Wild-caught salmon typically has a deeper reddish color, while farmed salmon - even with color added - is paler.
You can keep this mousse in an airtight container in the fridge for up to 4 days. Remove it from the fridge 20 minutes before you plan on enjoying it. While you can technically freeze this mousse for up to 3 months, its texture won't be as light after thawing.