Best 7 Smoked Salmon Mousse Recipes

SMOKED SALMON MOUSSE

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.

PRESSED SMOKED SALMON MOUSSE APPETIZER

Steps:

• Rinse and dry the tomatoes, and cut a thin slice off the top and bottom of each tomato with a serrated knife. Scoop out the pulp and seeds, and place the tomatoes on a platter lined with paper towels to drain. Refrigerate until needed.
• Combine the softened cream cheese, smoked salmon, cream, lemon juice, and black pepper, and beat with a hand mixer until filling is soft and well-blended. Scoop the mixture into the barrel of a cookie press or into a pastry bag fitted with a star tip. Squeeze a small amount of the salmon filling into each cherry tomato.

SMOKED SALMON MOUSSE

Steps:

• Put everything in a processor and blitz until smooth, scoop into whatever you're serving it in then cut up thin strips of smoked salmon and place on top with a tiny sprig of dill. Chill in the fridge until you're ready to serve. It's better if you can make it a few hours before serving to allow the flavours to meld together. We served with french toast. This could serve 6 people as a starter, possibly more if you were serving alongside other nibbles.

SMOKED SALMON MOUSSE LOLLIPOPS WITH WASABI CREME FRAICHE AND BAKED WONTON FLAKES

Steps:

• Preheat the oven 375 degrees F.
• Brush the salmon fillet with 1 tablespoon olive oil and season with salt and pepper, to taste. Bake on a sheet tray in the oven until cooked through, about 12 to 15 minutes. Break the salmon into small pieces with a fork.
• Brush the wonton skins with the remaining olive oil. Put the wontons on a sheet tray and bake until golden brown and crisp, about 6 to 7 minutes.
• In food processor, mix the cream cheese and gelatin until smooth. Put the mixture in a bowl and stir in the cooked salmon and scallions.
• On a large sheet of aluminum foil, arrange the smoked salmon in 1 layer, then cover with plastic wrap and pound out until very thin. Remove the plastic wrap and spread cream cheese mixture over salmon, then roll and wrap in foil. Refrigerate overnight.
• In a small bowl, mix the wasabi powder and creme fraiche. Crush the wontons into flakes.
• Remove the salmon roll from the refrigerator, unwrap and slice into 1/2-inch slices. Insert a wooden skewer into each slice and transfer to a serving platter. Top with a bit of the creme fraiche and a sprinkle of wonton flakes.
• Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

SMOKED SALMON MOUSSE CANAPéS RECIPE - (4.1/5)

Steps:

• Place salmon in a food processor; pulse until finely chopped. Add cream cheese and next 4 ingredients, and process until creamy and fluffy. Add tarragon; pulse until evenly combined. Taste and adjust seasoning, if necessary. (Note: Add more half-and-half if necessary to achieve the desired texture for piping.) Pipe or dollop about 1 tablespoon salmon mousse onto each cucumber slice. Garnish, if desired.

SMOKED SALMON MOUSSE

Steps:

• Combine tomato juice and gelatin in small saucepan, let stand for 5 minutes.
• Heat and stir on low until gelatin is dissolved.
• Set aside.
• Process remaining 7 ingredients in food processor, scraping down sides as necessary, until smooth.
• Add gelatin mixture through chute.
• Mix Well.
• Pour into lightly greased plastic lined 2 1/2 cup mold or deep bowl.
• Cover with plastic wrap.
• Chill for several hours until firm.
• To serve, turn out and remove wrap.

SMOKED SALMON MOUSSE

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.