This sandwich is very wholesome and tasty! You won’t feel guilty about eating this lunch because of the crunchy vegetables and spicy mustard. Gourmet kettle-cooked potato chips go great with this sandwich.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 4 ounces smoked salmon
- 2 tablespoons heavy cream
- 1 (8 ounce) package cream cheese, softened
- ½ lemon, juiced
- ½ teaspoon dried dill weed to taste
- salt and pepper to taste
- 1 ounce salmon roe
Instructions
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Reviews
Super easy and delicious. I prefer more of a chunky texture, so I first blended the wet ingredients to make the mousse soft, and then added the dill and smoked salmon. Delicious!
I used a 160z Smoked Salmon and only package of cream cheese and 8tbs of heavy cream. It came out great!!!!
Simple to make and quite delicious.
This was a huge hit with my family for Thanksgiving. Served as part of a Charcuterie board along with capers, pickled onions, toast squares and other various selections for a “mini bagels and lox” offering. The only modification I made was too add a tablespoon more cream for a slightly smoother texture. Will definitely make again!
It’s super easy to prepare and was a hit with my dinner guests.
Made it for a party – everyone loved it!
Amazing only change put in food processor not blender. Use veggies and whole wheat crackers.
I thought this was very good. The only change I made was I omitted the roe and only used half the amount of dill. I brought home a can of smoked salmon from my recent trip to Alaska and this recipe really highlighted the delicious flavor of the salmon. I served it to friends and it was a hit. Thank you, Rob
Simple to make and a hit at parties!
I altered the recipe as follows, 6 ingredients plus garnish: 6 oz smoked salmon, 4 oz cream cheese, 3 tablespoons heavy cream, 3/4 of a lemon, juiced, 1/2 teaspoon dill weed as stated, I also added 1 teaspoon of horseradish as other reviewers suggested.
Super easy to make, delicious! I did not use full fat cream, I used a lower fat one and didn’t add too much cream cheese. Still absolutely amazing! I could not find dill so substituted celery seeds, again, amazed by the taste!
This was great, my first try at salmon mousse. I skipped the roe and used fresh dill, otherwise I made it exactly as directed. I followed another reviewer’s advice and made it in a mold, covered by smoked salmon slices (lox). It was beautiful, and a hit at the party!
Oh my gosh, this stuff is delicious! I’ve made it several times, but this last time we made it with some salmon that my boyfriend made and it was pure heaven. He brined it for 12 hours, dried it for 5 and then smoked it for 8… the quality of salmon used is super important. Oh, do use FRESH dill (and plenty of it)-it makes a huge difference! I like a bit more lemon juice in mine too. I could eat it every day. It is so impressive and incredibly simple.
I made this for New Years Eve. Everyone LOVED it! It was the first thing gone! I left out the dill and roe (because I didn’t have any) and added a dash of Old Bay and a dash of onion powder and a little extra cream. I didn’t put any salt or pepper either. I served it with several types of crackers and toast, cucumber slices, and capers on the side. It was great! I will make again soon!
Very tasty, though I swapped the cream for natural yoghurt, less fat, and it was perfect. I am repeatedly asked for this recipe at parties and B.B.Q’s.
Very good. I prepared the mousse as directed and piped in to phyllo cups as other reviewers suggested. I topped 1/2 with a few capers and the other half with fresh chopped dill. Very elegant presentation and so eary and quick to prepare.
I just made this for a New Years Eve party. It is important to note that you really need to use GOOD smoked salmon for this dish. I used some from the supermarket (pre-wrapped) and it is SO salty and incredibly oaky (bc it was smoked on a wooden plank of some sort). I used every tip from these reviews that I could find and threw in an extra 4 oz of cream cheese, 1 clove of garlic, some worcestershire, and tons of fresh dill. It’s still not great but I will give it 4 stars because with good lox I imagine it would be awesome.
It was pretty good, but I think I have made better salmon mousse. Sort of blah. Don’t add salt, I only added a little and it was too salty. Maybe it was the smoked salmon I bought? I bought Scottish smoked salmon.
Very good! Based on other reviews, I reduced the cream cheese a bit for more smoked salmon flavor, added a bit of horseradish, left out the roe and instead of going out to buy heavy cream, used a splash of whole milk. Just small tweaks on a great recipe. I will definitely make this again!
I’m 8 months pregnant & I’ve been craving salmon mousse from a local restaurant that folded. This is not the same recipe… it’s better! I used fresh dill from my herb garden and packaged lemon juice because it’s what I had on hand. I will defiantly be making this again.
Easiest and best tasting recipe I have found for salmon mousse.