Under 30 Minutes

Salmon Mousse

A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.

  • Prep:
  • Total Time:
  • Servings: 8
Salmon Mousse

Source: Everyday Food


  • 1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
  • 4 ounces smoked salmon, coarsely chopped
  • 1 1/4 cups sour cream
  • 1 to 2 tablespoons fresh lemon juice
  • coarse salt
  • fresh dill, for garnish (optional)
  • crackers or baguette slices, for serving


  1. Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.

  2. In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.

  3. Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.


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