Best 9 Dawns Salmon Mousse Recipes

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Welcome to a culinary journey where elegance meets simplicity. Discover the delightful flavors of Dawn's Salmon Mousse, a dish that captivates taste buds and elevates any occasion. This mousse is a symphony of textures, combining the delicate richness of salmon with a velvety smooth mousseline. Served atop crispy melba toasts or delicate cucumber rounds, each bite is a harmonious blend of flavors and textures.

Beyond the classic salmon mousse, this article presents a collection of equally enticing recipes that showcase the versatility of this culinary creation. Indulge in the vibrant flavors of the Smoked Salmon Mousse, where the smokiness of the salmon adds a tantalizing depth to the mousse. For a lighter option, the Avocado and Smoked Salmon Mousse offers a refreshing twist, combining the creaminess of avocado with the delicate smokiness of salmon.

If you prefer a vegetarian alternative, the Beet and Goat Cheese Mousse presents a beautiful fusion of earthy beets and tangy goat cheese. And for those who love the classic combination of salmon and dill, the Salmon Mousse with Dill is a timeless delight. Each recipe is carefully crafted to provide a unique culinary experience, ensuring that every bite is a moment of pure bliss.

Here are our top 9 tried and tested recipes!

SMOKED SALMON MOUSSE



Smoked Salmon Mousse image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 20 to 25 servings

Number Of Ingredients 7

3 sticks unsalted butter
1 pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes
1/2 cup heavy cream
Juice of 1/2 lemon
1 tablespoon chives, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon parsley, finely chopped

Steps:

  • Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
  • In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.

SALMON MOUSSE



Salmon Mousse image

Be the hit of the party with this salmon mousse recipe, a retro classic. It's perfect for spreading on crackers or as a vegetable dip.

Provided by Elise Bauer

Categories     Appetizer     Fish     Salmon     Seafood

Time 6h25m

Yield 12

Number Of Ingredients 14

1 lb freshly cooked or canned boneless salmon
1/2 cup diced celery
1/2 cup diced green pepper
1/4 cup finely chopped onion
3 Tbsp chopped fresh dill
1/2 cup mayonnaise
1/2 cup plain yogurt
1 8 oz package of cream cheese
1 can concentrated tomato soup or 8 ounces of puréed tomato sauce
Tabasco sauce
3 Tbsp lemon juice
3/4 cup cold water
4 teaspoons (2 envelopes) unflavored, unsweetened gelatin
One greased or stick-free 6 cup mold, or a few serving bowls.

Steps:

  • Combine the salmon mixture and gelatin: Add the dissolved gelatin to the salmon mixture and mix well.
  • Chill: Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.
  • Unmold: If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become smoother. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.

Nutrition Facts : Calories 235 kcal, Carbohydrate 6 g, Cholesterol 47 mg, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 233 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 12 as an appetizer, UnsaturatedFat 0 g

SALMON MOUSSE



Salmon Mousse image

Provided by Food Network

Categories     appetizer

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.

SMOKED SALMON MOUSSE



Smoked Salmon Mousse image

This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.

Provided by Rob

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 16

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg

SUPER EASY SALMON MOUSSE - MARTHA STEWART



Super Easy Salmon Mousse - Martha Stewart image

I saw Martha make this on the Today show and it looks super easy to make, and healthy too - if you opt for light sour cream. Cooking time is chilling time.

Provided by FLKeysJen

Categories     Spreads

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
4 ounces smoked salmon, coarsely chopped
1 1/4 cups reduced-fat sour cream or 1 1/4 cups sour cream
1 -2 tablespoon fresh lemon juice
coarse salt
fresh dill (optional) or capers, for garnish (optional)
crackers, for serving or baguette, slices for serving

Steps:

  • 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.
  • 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.
  • 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 or capers, if desired, and serve with crackers or baguette slices.

Nutrition Facts : Calories 70.1, Fat 5.2, SaturatedFat 3, Cholesterol 18.2, Sodium 133.9, Carbohydrate 1.8, Sugar 0.1, Protein 4.1

SALMON MOUSSE



Salmon Mousse image

Provided by Pierre Franey

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound skinless boneless salmon fillet, cut into one-inch pieces
1/8 teaspoon freshly ground nutmeg
1 dash cayenne pepper
Salt and freshly ground white pepper to taste
1 egg
1 1/2 cups heavy cream
1 tablespoon butter

Steps:

  • Place fish in bowl of a food processor or blender. Add nutmeg, cayenne, salt and pepper. Using chopping blade, blend for about 15 seconds. As blade turns, add egg, then the cream. Blend a few seconds more until smooth.
  • With pastry brush, butter a two- quart steam pot and press the mixture evenly into it. Smooth top with a rubber spatula. Cover, place steam pot over boiling water and steam over high heat for about 20 minutes or until internal temperature reaches 140 degrees.
  • Remove and invert mousse onto serving dish and serve with a sauce. (A beurre blanc, mushrooom sauce with sherry or a tarragon-cream sauce is appropriate).

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 337 milligrams, Sugar 2 grams, TransFat 0 grams

SMOKED-SALMON MOUSSE WITH BLACK- BREAD TOASTS AND SALMON CAVIAR



Smoked-salmon mousse with black- bread toasts and salmon caviar image

Categories     appetizer

Time 30m

Yield Hors d'oeuvres for eight to 10 people

Number Of Ingredients 10

6 ounces Eastern smoked salmon, cut into small pieces
1/2 cup softened sweet butter (unsalted)
1/2 cup creme fraiche
1 long sprig of dill, finely chopped
3 chives, minced
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper to taste
1 small loaf of sliced black bread
Fresh red salmon caviar
Dill for garnish

Steps:

  • Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
  • When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
  • Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides. When the toast is cool, top each piece with a dollop of mousse. Garnish with salmon caviar and a sprig of dill.

SALMON MOUSSE



Salmon Mousse image

Provided by Nancy Harmon Jenkins

Categories     appetizer

Time 20m

Yield 3 cups

Number Of Ingredients 11

1 cup milk
3 tablespoons unsalted butter, plus 1 1/4 sticks butter (6 ounces)
3 tablespoons flour
Salt to taste
Freshly ground white pepper to taste
Small pinch cayenne to taste
Approximately 1 pound cooked salmon (see accompanying recipe, but use half the amounts of the ingredients listed in it)
2 tablespoons heavy cream
3 tablespoons Cognac
30 small round ripe tomatoes (see note)
1 small jar of red salmon roe

Steps:

  • Scald milk and set aside. In a saucepan over low heat, melt 3 tablespoons butter. Add flour to melted butter and cook, stirring continuously with a wooden spoon, 2 to 3 minutes, until the mixture is very thick. Add the scalded milk, all at once, and beat with a wire whisk over low heat for 5 minutes more, until the bechamel is thick and smooth. Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm.
  • Skin and bone salmon meat and flake with a fork. Cut remaining butter into chunks. Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor.
  • Add cream and Cognac to salmon mixture and blend thoroughly. Taste for seasoning, adding more salt, pepper or cayenne if necessary.
  • Refrigerate, covered, until the mixture has thickened sufficiently to allow piping through a pastry bag and tube - 2 to 3 hours, or overnight.
  • While the mixture is cooling, remove tops from tomatoes and scoop out flesh. Stand tomatoes upside down on a rack to drain. When the salmon mixture is ready, pipe it into the hollowed-out tomatoes and top with a few grains of red salmon roe. Extra mousse can be served in a bowl topped with more roe.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 812 milligrams, Sugar 8 grams, TransFat 0 grams

SALMON MOUSSE



Salmon Mousse image

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

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 123 g, Fat 8 g, Protein 10 g

Tips:

  • Choose the right salmon. For the best flavor and texture, use fresh, wild-caught salmon. If you can't find fresh salmon, frozen salmon is a good option.
  • Use high-quality ingredients. The better the ingredients, the better the mousse will taste. Use full-fat cream cheese, fresh herbs, and good-quality smoked salmon.
  • Don't overmix the mousse. Overmixing will make the mousse tough. Mix the ingredients just until they are combined.
  • Chill the mousse before serving. This will help it to set and firm up.
  • Serve the mousse with your favorite accompaniments. Some popular options include crackers, bread, or vegetables.

Conclusion:

Dawn's Salmon Mousse is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, smoky flavor, and beautiful presentation, this mousse is sure to impress your guests.

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