Salmon Mousse

Prep Time:
15 mins
Total Time:
15 mins

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


  • 1 teaspoon unflavored gelatin, (from a ¼-ounce envelope)

  • 4 ounces smoked salmon, coarsely chopped

  • 1 ¼ 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.

Related Articles