Salmon Mousse Recipe | Smoked Salmon Appetizers! (2024)

By Robin Gagnon | Updated on 09/26/2022

Delicious salmon mousse is an easy to make party appetizer guests will love, you will love that it requires no cooking. This smooth and creamy Smoked Salmon Mousse features heavy cream, smoked salmon and cream cheese with option lemon juice.

Simply puree the ingredients for this tasty mousse in a blender and pipe onto crackers, cucumber slices or other base with a pastry bag and tip.

Salmon Mousse

Although salmon mousse is quite easy to make, there is something so decadent and festive about it. My version is just three ingredients, whipped to a silky smooth texture and easily pipeable. Today I am not only sharing my recipe but two easy ways to serve it as smoked salmon appetizers, on crackers or cucumber slices.

Smoked Salmon Appetizer

The super easy appetizer I'm sharing today is decked out in it's holiday best (despite still being simple to make). For this appetizer recipe the smoked salmon mousse is piped on crunchy seeded crackers and topped with a small sprig of dill and a couple pomegranate seeds.

Smoked salmon and dill are a classic combination, but the pomegranate seeds give a lively pop when you bite them and the tiny squirt of juice is a tasty contrast to the mousse.

Salmon Roe could also be used to create this popping sensation and would be a more traditional choice.

I think they present nicely on a holiday serving tray too. Serve salmon mousse appetizers as a starter for Thanksgiving as well as anhors d'oeuvre for a Christmas or New Year's party.

Salmon Mousse Keto Appetizer

Many of us are on the keto diet these days, and even those that aren't may stillbe mindful of carbs. No worries. The salmon mousse is very keto friendly. It just has smoked salmon, heavy cream and cream cheese in it. When you serve it on a cucumber slice and top it with a piece of pecan (salmon roe or tobiko would be great choices too) you end out with a great keto holiday appetizer! Everyone gets to enjoy.

How to Make Salmon Mousse

In a recipe like this I think visuals help a lot, particularly in duplicating the consistency of the mousse. The goal is a light, creamy, fluffy, and pipeable mousse. Jump down to the recipe card if you don't need pictures.

prep time 5 mins | Cook time n/a | total time to make the mousse recipe itself is 5 minutes, not including piping it out.

Ingredients you will need for the recipe:

• 9tablespoons Heavy Cream, ½ cup plus 1 tablespoon
• 4ouncessmoked salmon, thin sliced style
• 8ouncescream cheese
• salt and pepper to taste
• Optional *** swap 1 tablespoon of cream for fresh lemon juice. The lemon juice will add a little tangy flavor too.

Measure out your Heavy Cream.

Put the cream (and lemon juice if using) in your blender along with the smoked salmon.

Blend until smooth. If using a regular blender you will probably need to push the mixture around a bit and reblend a few times to get it smooshed up enough. I will try making my next batch in the larger cup of my smoothie blender or food processor. I think that will be easier. I expect a good food processor would work too.

Next add the block of cream cheese and pulse until nicely whipped without any chunks.

Scoop the salmon mousse out into a disposable piping bag.

Tie off the end and refrigerate until you are ready to ready to assemble your appetizers. This should be done shortly before serving.

Smoked Salmon Appetizers

Here is how to assemble the holiday appetizers.

Ready your tip for piping. I just snip the end off these disposable set ups.Squeeze out mousse with a swirling motion and then gently press down and left tip on each cracker.

Pluck off a frond of fresh dill and poke in into the swirled salmon mousse.

Then pop 2-3 fresh pomegranate seeds oneach of the bite sized treats.

Serving Suggestions

If you are feeling lazy scoop the smoked salmon mousse out into a small bowl, garnish and serve with crackers, bagel chips and cut fresh vegetables on the side.

Storing the Mousse

If making ahead or storing leftovers seal the mousse in an airtight container or wrap the bowl well with plastic wrap. Place in the refrigerator. If piping, feel free to leave it in the tied off bag with tip cap on.