Creamy 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.

CREAMY SALMON MOUSSE

Steps:

• Lightly spray an 8-inch round or square glass dish with nonstick cooking spray.
• Put gelatin in blender or food processor. Pour in the boiling water and process 45 seconds or until granules are completely dissolved.
• Add remaining ingredients, except Garnish. Process until smooth. Pour into prepared dish. Cover and refrigerate at least 4 hours, or until firm.
• To unmold: Dip dish up to rim into warm (not hot) water for about 10 seconds. Invert plate over dish. Invert together, shaking both gently from side to side to release mousse. Garnish as shown above.

SALMON MOUSSE

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.

SEAHAWK SALMON MOUSSE

Steps:

• Blend cream cheese, salmon, mayonnaise, celery, lemon juice, garlic, salt, and pepper in a food processor until smooth. Transfer mousse to a serving bowl and garnish with chives.

SALMON MOUSSE

Steps:

• Sprinkle gelatine over water in a small saucepan.
• Soak 2 minutes.
• Add salt, sugar, mustard and vinegar.
• Stir constanly over low heat until gelatine in dissolved.
• Remove from heat and chill till the consistency of egg white, don't over chill!
• Add to salmon, capers and celery, mix well.
• Fold in the whipped cream.
• Turn into wetted mould, or individual moulds, and chill till set.
• Unmould and serve with salad greens and sour cream dressing.
• Mix all dressing ingredients together and chill.

SALMON MOUSSE CUPS

Steps:

• In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

SUPER EASY SALMON MOUSSE - MARTHA STEWART

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.