| Level: | Easy |
| Total: | 47 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 47 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound salmon fillet, skin off and pin bones removed
- 1 teaspoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pound soft cream cheese
- 1/4 cup brandy
- 1 lemon, zested and juiced
- Salt and freshly ground pepper
Instructions
- For the salmon:
- Preheat the oven to 400 degrees F.
- Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
- For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 449 |
| Total Fat | 37 g |
| Saturated Fat | 17 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 20 g |
| Cholesterol | 125 mg |
| Sodium | 400 mg |
| Serving Size | 1 of 6 servings |
| Calories | 449 |
| Total Fat | 37 g |
| Saturated Fat | 17 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 20 g |
| Cholesterol | 125 mg |
| Sodium | 400 mg |
Reviews
This mousse killed all of my guests. Shouldn’t have used tinned salmon, maybe?
This was an excellent dish. It was my first time making salmon mousse and it came out great. I used fresh wild salmon not canned.
This simple recipe is foiled by the brandy. It overpowers all the other flavors. Don’t waste good salmon on this recipe.
Madethe recipe & it was a hit at the company get together