Easy Salmon Mousse

This easy salmon mousse is one of those recipes you’ll keep coming back to. It’s fresh, creamy, and ready in under ten minutes, making it perfect for Easter, a quick dinner party appetizer, or an effortless addition to a snack board. Made with smoked salmon, cream cheese, and fresh herbs, it’s a simple classic that looks elegant but takes hardly any effort at all.

Course Appetizer, Snack

Cuisine International

Keyword easter snack

Prep Time 5

Total Time 5

Servings people

Calories 117

Author Simone

Equipment

Food processor

Ingredients

80 g cream cheese Philadelphia
100 g smoked salmon
½ bunch dill
1/4 cucumber diced
1 tsp crispy chili oil optional

Metric - Us customary

Instructions

Add the smoked salmon and cream cheese to the bowl of an immersion blender and pulse until well combined. If you don’t have one, finely chop the salmon and stir it into the cream cheese—this works just fine.
Finely chop some of the dill and mix it into the mousse to taste, or use it only as a garnish.
Cut the cucumber into small cubes and spoon it over the mousse.
Divide the mousse among four bowls or plates, top with cucumber, a little extra dill, and finish with a few drops of crispy chili oil or some fish roe.

Notes

Store the salmon mousse in the fridge for up to 24 hours. Freezing is not recommended.

Nutrition