Salmon Mousse
A creamy, retro-inspired salmon mousse that's easy to make, perfect for parties, and beautifully festive with dill and lemon.
Equipment
- Mixing bowls
- Hand mixer
- Rubber spatula
- Measuring cups and spoons
- Fish or wreath-shaped mold
- Plastic wrap
Ingredients
- 1 14 oz can of salmon, drained and flaked (or 1 cup poached salmon)
- 8 oz cream cheese softened
- 1/2 cup heavy cream whipped
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill finely chopped
- 1 envelope 2 1/4 tsp unflavored gelatin
- 1/4 cup warm water
- Salt and pepper to taste
Instructions
- Prepare the Gelatin: In a small bowl, dissolve the unflavored gelatin in warm water. Let it sit for 5 minutes to bloom.
- Blend the Base: In a large mixing bowl, combine the cream cheese, lemon juice, zest, dill, salt, and pepper. Mix until smooth using a hand mixer.
- Add Salmon and Gelatin: Stir in the flaked salmon and bloomed gelatin. Mix until fully incorporated.
- Fold in Whipped Cream: Gently fold in the whipped cream with a rubber spatula to keep the mousse light and airy.
- Mold and Chill: Spoon the mixture into a lightly greased mold or serving bowl. Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
- Unmold and Serve: To unmold, dip the mold briefly in warm water and invert onto a serving plate. Garnish with dill and lemon slices. Serve with crackers or toast.
Notes
You can use fresh poached salmon if preferred just make sure it’s flaked and cooled completely before mixing in.