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Salmon Mousse

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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

Source: Everyday Food, December 2007

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • Sadiebabe
    27 DEC, 2011
    I just made this and although it was good I would suggest using 6 oz smoked salmon, a big pinch of kosher salt and go easy on the lemon juice - 2 T was too much for my liking - I will use 1T next time. Otherwise...... easy to make and with more salmon and less lemon it should be delicious.
    Reply
  • berthill
    28 JAN, 2011
    Really simple to make. Everyone loved it. Requested by family for Super Bowl Sunday.
    Reply
  • erinlizzo
    15 JUL, 2010
    ...
    Reply
  • erinlizzo
    15 JUL, 2010
    i made this the morning of my dinner party
    Reply
  • Javakid
    9 DEC, 2009
    How far in advance can this be made and how long would it keep for?
    Reply
  • LemonMeringue
    12 MAY, 2008
    This is quick, easy and tasty! My guests LOVED it. I will definitely make this again!!!
    Reply
  • tudorfarmgirl
    31 JAN, 2008
    This is too easy to be so good. I got many compliments when I served this as part of a tea party.
    Reply