Salmon Mousse Recipe

It takes just 10 minutes to prepare this creamy, savory, utterly delicious Salmon Mousse Recipe!

It’s not often that a recipe intrigues me as much as this salmon mousse recipe did when I first made it. I admit I didn’t think it would compare to some of my favorite salmon recipes, and a fish mousse definitely wasn’t on my radar. Plus, with just a handful of ingredients, I couldn’t imagine the flavor would be deep or sophisticated. But when I’m wrong, I admit it, and wow, was I wrong about this!

It’s mind-boggling to me just how good this dish is. I love jicama slices with dips, so I scooped some of the mousse right onto a slice and took a bite. Simple as they are, it’s amazing how well the flavors of lemon, smoked salmon, and dill complement one another here. The silkiness from blending everything with cream cheese makes the dip glide smoothly across the tongue so it feels light, not heavy, and is a great contrast to anything crisp like raw veggies or crackers. It’s so deliciously good I knew immediately I’d found a new party dish.

Best of all, this recipe comes together in only 10 minutes, and it’s ready to serve right away, no setting or chilling required. If you make it ahead and refrigerate it for a bit the flavors will have a chance to blend (always good!), but it’s not necessary if you’re pressed for time—or just can’t wait to dig in! You might have seen recipes for salmon mousse requiring lots of ingredients or steps, or even poaching salmon or setting gelatin in a mold. Not here! Five simple ingredients, plus salt and pepper, are all you need for this showstopper. And seafood lovers rejoice: This recipe works equally well with smoked whitefish, trout, and mackerel.

One note: I recommend you don’t salt the mousse until you taste it. Smoked salmon is naturally salty, and since different brands can vary in saltiness, you may not need to add any extra salt at all.

Festive ways to serve salmon mousse

The contrast of pale pink mousse and feathery green dill is so lovely that you really don’t have to do more than pile the mousse in a pretty bowl and set it out with crackers or vegetables to wow your crowd. But you can definitely dress it up and get it ready to party if that’s your style. You can refrigerate the mousse and place it into a piping bag with a decorative tip like a large star tip. Pipe your mousse onto lengths of celery, cucumber slices, jicama slices, endive leaves, or crackers. You can also scoop or hollow out cherry tomatoes and fill them with the mousse. Because chopped hard-boiled eggs and capers go so well with salmon, you could sprinkle them over the mousse for even more color or serve them in bowls on the side.

How do I store leftovers?

Leftovers from this salmon mousse recipe can be refrigerated in an airtight container for up to 4 days. Remove the mousse from the refrigerator 20 to 30 minutes before serving for best flavor and texture. Although you can freeze leftovers in a freezer-safe container, I find that the texture changes with freezing. If you do freeze it, I recommend doing so for no longer than 1 month and defrosting it in the refrigerator.

Serving suggestions

Serve this salmon mousse recipe as a topping for Potato Pancakes or Mashed Potato Pancakes for a delicious change of pace. It is also an excellent spread for Egg Bagels, these delightful gluten-free Keto Bagels, Onion Bagels, and even Bagel Chips. If you are planning a brunch or luncheon, this mousse will be right at home alongside a savory Spinach Quiche, Gluten-Free Quiche, or, to continue the seafood theme, this Easy Crab Quiche. Add this Creamy Fruit Salad for a refreshing dessert.