Smoked Salmon Mousse Recipe

Name: Smoked Salmon Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (7 1/2 oz/213 g) sockeye salmon; 1 package ( 1/4 oz/7 g) unflavored gelatin; 1/2 tsp (2 mL) grated lemon zest; 1 tbsp (15 mL) freshly squeezed lemon juice; 1/4 tsp (1 mL) salt; 1 1/2 cup (375 mL) light sour cream; 4 oz (125 g) smoked salmon, finely chopped; 2 tbsp (25 mL) minced green onions; 2 tbsp (25 mL) finely chopped fresh dill; Hot pepper sauce; Dill sprigs and lemon zest for garnish

Servings: persons

1 can (7 1/2 oz/213 g) sockeye salmon
1 package ( 1/4 oz/7 g) unflavored gelatin
1/2 tsp (2 mL) grated lemon zest
1 tbsp (15 mL) freshly squeezed lemon juice
1/4 tsp (1 mL) salt
1 1/2 cup (375 mL) light sour cream
4 oz (125 g) smoked salmon, finely chopped
2 tbsp (25 mL) minced green onions
2 tbsp (25 mL) finely chopped fresh dill
Hot pepper sauce
Dill sprigs and lemon zest for garnish

1
Drain salmon and place juice in small measuring cup.
2
Add enough water to make 1/4 cup (50 mL).
3
Sprinkle gelatin over.
4
Let stand 1 to 2 minutes to soften.
5
Microwave at Medium (50%) for 45 to 60 seconds or until dissolved.
6
Remove any skin from salmon and discard.
7
Place in a food processor with gelatin mixture, lemon zest and juice, and salt.
8
Process until smooth.
9
Transfer mixture to a bowl.
10
Stir in sour cream, smoked salmon, green onions and dill.
11
Season with hot pepper sauce to taste.
12
Spoon mixture into a serving dish.
13
Cover loosely with plastic wrap (it should not touch surface of the mousse), refrigerate for 4 hours or overnight.
14
Garnish top with dill sprigs and lemon zest; serve with Melba toast or pumpernickel rounds.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can (7 1/2 oz/213 g) sockeye salmon, 1 package ( 1/4 oz/7 g) unflavored gelatin, 1/2 tsp (2 mL) grated lemon zest, 1 tbsp (15 mL) freshly squeezed lemon juice, and more.

Yes, Smoked Salmon Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions