Smoked Salmon Mousse Recipes

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THE BEST SMOKED SALMON SPREAD



The Best Smoked Salmon Spread image

The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.

Provided by Jay

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 10

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
6 ounces smoked salmon, chopped
¼ cup capers, or to taste
2 tablespoons chopped green onion
1 ½ teaspoons chopped fresh dill
¼ cup heavy whipping cream
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 squeeze fresh lemon juice

Steps:

  • Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 1.1 g, Cholesterol 36.7 mg, Fat 10.8 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 312.1 mg, Sugar 0.1 g

SALMON MOUSSE



Salmon Mousse image

A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 7

1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
4 ounces smoked salmon, coarsely chopped
1 1/4 cups sour cream
1 to 2 tablespoons fresh lemon juice
Coarse salt
Fresh dill, for garnish (optional)
Crackers or baguette slices, for serving

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, if desired, and serve with crackers or baguette slices.

Nutrition Facts : Calories 123 g, Fat 8 g, Protein 10 g

SMOKED SALMON MOUSSE



Smoked Salmon Mousse image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 20 to 25 servings

Number Of Ingredients 7

3 sticks unsalted butter
1 pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes
1/2 cup heavy cream
Juice of 1/2 lemon
1 tablespoon chives, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon parsley, finely chopped

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.

SMOKED SALMON MOUSSE



Smoked Salmon Mousse image

This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.

Provided by Rob

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 16

Number Of Ingredients 7

4 ounces smoked salmon
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
½ lemon, juiced
½ teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe

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.

Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg

SMOKED SALMON MOUSSE IN CUCUMBER BOATS



Smoked Salmon Mousse in Cucumber Boats image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 20m

Yield approximately 8 appetizers

Number Of Ingredients 6

3/4 pound smoked salmon
8 ounces soft cream cheese
Salt and freshly ground black pepper
3 tablespoons heavy cream or half-and-half
2 English cucumbers
2 tablespoons freshly chopped dill

Steps:

  • In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.

SMOKED SALMON, CUCUMBER, AND DILL MOUSSE



Smoked Salmon, Cucumber, and Dill Mousse image

Categories     Onion     Appetizer     Cocktail Party     Lemon     Salmon     Cucumber     Chill     Sour Cream     Dill     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 30 as an hors d'oeuvre

Number Of Ingredients 11

1 pound smoked salmon (preferably unsliced), skinned, pin bones removed and fish cut into 1/4-inch dice (about 2 cups)
2 cups 1/4-inch dice seeded seedless cucumber
1/4 cup chopped fresh dill sprigs
1/3 cup chopped red onion (about 1 small), soaked in ice water to cover 5 minutes, drained, and patted dry
2 1/4 cups sour cream
3 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon zest
2 tablespoons cold water
2 1/2 teaspoons (1 envelope) unflavored gelatin
Garnish: thin cucumber ribbons made by cutting 1 large seedless cucumber lengthwise with a vegetable peeler
Accompaniments: assorted toasts and/or crackers

Steps:

  • Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
  • Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
  • Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
  • To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
  • Garnish mousse with cucumber ribbons and serve with toasts.

SALMON MOUSSE



Salmon Mousse image

Provided by Nancy Harmon Jenkins

Categories     appetizer

Time 20m

Yield 3 cups

Number Of Ingredients 11

1 cup milk
3 tablespoons unsalted butter, plus 1 1/4 sticks butter (6 ounces)
3 tablespoons flour
Salt to taste
Freshly ground white pepper to taste
Small pinch cayenne to taste
Approximately 1 pound cooked salmon (see accompanying recipe, but use half the amounts of the ingredients listed in it)
2 tablespoons heavy cream
3 tablespoons Cognac
30 small round ripe tomatoes (see note)
1 small jar of red salmon roe

Steps:

  • Scald milk and set aside. In a saucepan over low heat, melt 3 tablespoons butter. Add flour to melted butter and cook, stirring continuously with a wooden spoon, 2 to 3 minutes, until the mixture is very thick. Add the scalded milk, all at once, and beat with a wire whisk over low heat for 5 minutes more, until the bechamel is thick and smooth. Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm.
  • Skin and bone salmon meat and flake with a fork. Cut remaining butter into chunks. Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor.
  • Add cream and Cognac to salmon mixture and blend thoroughly. Taste for seasoning, adding more salt, pepper or cayenne if necessary.
  • Refrigerate, covered, until the mixture has thickened sufficiently to allow piping through a pastry bag and tube - 2 to 3 hours, or overnight.
  • While the mixture is cooling, remove tops from tomatoes and scoop out flesh. Stand tomatoes upside down on a rack to drain. When the salmon mixture is ready, pipe it into the hollowed-out tomatoes and top with a few grains of red salmon roe. Extra mousse can be served in a bowl topped with more roe.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 812 milligrams, Sugar 8 grams, TransFat 0 grams

DOUBLE SMOKED SALMON MOUSSE



Double Smoked Salmon Mousse image

This chunky Salmon Mousse is made with hot smoked salmon and cold smoked salmon. Hot being the salmon that is smoked in hot smoke so that it cooks; and cold being the stuff that is cured in smoke and served thinly sliced. I buy the cold smoked salmon pieces rather than the expensive slices. Hot smoked salmon is available in vacuum packed packets beside the cold smoked salmon in New Zealand. This mousse could also be made with poached or baked salmon, tinned salmon or even tuna fish made to look like salmon. My mum and I once made it with pilchards when we ran out of salmon and tuna! Our excuse was that it was 1981 in Tonga, supplies on the island were running a bit low and we were cooking for 35 people for a Burns Supper. We just used the white bits from the tinned pilchards (the dog loved the dark bits!) and added some red food colouring! "What has salmon mousse got to do with a Burns Supper?" I hear you ask. Well, Scottish food is served at this event to celebrate the great Scottish Bard, Robert Burns, on the 25th January. January in Tonga is very hot so you don't really want something hot like Scotch Broth. We decided that in an ideal situation we would serve Scottish smoked salmon. No Scottish smoked salmon to hand, or even anyone's smoked salmon so Mum decided salmon mousse was the next best thing. Then we couldn't find enough tins of salmon!! I don't recommend our pilchard recipe. This is the best recipe.

Provided by RonaNZ

Categories     Lunch/Snacks

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

10 g unflavored gelatin (one sachet or enough to set 500ml of liquid)
1/2 cup hot water
1/2 cup mayonnaise
1 1/2 tablespoons lemon juice
2 tablespoons tomato ketchup
salt
pepper
200 g smoked salmon (hot smoked)
100 g smoked salmon (cold cured)
1 head iceberg lettuce
1/4 cucumber
2 tablespoons dill weed
1 lemon

Steps:

  • Sprinkle the gelatin over the hot water and stir until the gelatin dissolves.
  • Add the mayonnaise, lemon juice and tomato ketchup. The tomato ketchup is there to add a little flavour but mainly to add pink colour to the mousse. You don't want white mousse with bits of pink salmon in it.
  • Add salt and pepper to taste, remembering that the salmon may be salty so don't add too much salt.
  • Flake the hot smoked salmon.
  • Cut the cold smoke salmon into 1cm squares.
  • Fold both the salmons through the mousse. Try to not break the flaked salmon up so that there is still some texture in the mousse.
  • Check the seasoning and adjust if needed.
  • Fill a 2 cup jelly mould, or a fish mould if you have one, and refrigerate for 2 hours or until the gelatin sets.
  • Make a bed of shredded lettuce on a large platter.
  • Turn the mould out on to the lettuce. I had to line my mould with clingfilm because it rusted sightly, which makes it easier to remove from the mould but you lose some detail.You may need to briefly dunk the mould into hot water. Don't be tempted to leave it sitting in hot water. The gelatin will soften very quickly.
  • Thinly slice a cucumber and use it to garnish around the base of the turned out mousse.
  • Finely chop some dill and scatter over the top of the mousse.
  • Cut the lemon into wedges and serve around the mousse.
  • Serve with crusty bread as a light lunch or reduce the gelatin to 5g and serve with crackers as a dip. This is an excellent buffet table dish too.
  • ==================================.
  • To serve this as a starter, instead of filling a ring mould or other mould:.
  • Line a 6-muffin muffin tray with circles of waxed paper.
  • Put a slice of cold smoked salmon on top of each circle.
  • Add 1/3 cup of mousse to each muffin cup.
  • Refrigerate for 1 hour.
  • Plate up individual servings of mousse by dressing the plate with lettuce, turning out a salmon mousse (and remove the wax paper), garnish with dill on top and cucumber and a lemon wedge on the side.
  • ==================================.
  • Cooking for a large crowd:.
  • Scale up the recipe and pour into a large roasting tin and put in the fridge to set. Cut into squares with a knife dipped in hot water. Remove slices with a spatula or fish slice. Serve top side up with the same garnish as above.

Nutrition Facts : Calories 164.4, Fat 8.9, SaturatedFat 1.5, Cholesterol 16.6, Sodium 600.5, Carbohydrate 11.3, Fiber 2, Sugar 4.3, Protein 12

SMOKED SALMON HORSERADISH MOUSSE



Smoked Salmon Horseradish Mousse image

Categories     Condiment/Spread     Food Processor     Appetizer     Quick & Easy     Salmon     Root Vegetable     Chill     Dill     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6 as a first course

Number Of Ingredients 7

3/4 teaspoon unflavored gelatin
1 tablespoon cold water
3/4 cup sour cream
2 ounces smoked salmon, chopped (about 1/3 cup), plus 6 ounces smoked salmon, sliced thin
1 tablespoon finely grated peeled fresh horseradish, or to taste
2 teaspoons minced fresh dill plus dill sprigs for garnish
pumpernickel toast points as an accompaniment if desired

Steps:

  • In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the sour cream, and cook the mixture, whisking, until it is smooth. In a food processor purée the chopped salmon until it is very smooth. In a small bowl whisk together the gelatin mixture, the remaining 1/2 cup sour cream, the puréed salmon, the horseradish, the minced dill, and salt and pepper to taste and chill the mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2 days in advance and kept covered and chilled.
  • Scoop oval-shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates, and garnish each serving with a dill sprig. Serve the salmon with the toast points.

SMOKED SALMON MOUSSE



Smoked Salmon Mousse image

Serve this mousse with bread, crackers, or cruidtes. Great party dip. From the America's Test Kitchen Cookbook.

Provided by KellyMac6

Categories     < 15 Mins

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 6

4 ounces sliced smoked salmon
1 shallot, minced
2 ounces cream cheese, softened
2 teaspoons fresh lemon juice
1/4 cup sour cream
salt and pepper

Steps:

  • Process the salmon and shallot in a food processor, scraping down the sides of the bowl as necessary, until the mixture is chipped fine, about 10 seconds.
  • Add the cream cheese and lemon juice and process until the mixtures forms a ball, scraping down the sides as necessary.
  • Add the sour cream and pulse just to incorporate, about 5 seconds.
  • Transfer the mousse to a serving bowl and season with salt and pepper to taste.

Nutrition Facts : Calories 382.8, Fat 29.6, SaturatedFat 16.9, Cholesterol 92.2, Sodium 914.6, Carbohydrate 6.5, Sugar 0.3, Protein 22.9

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From yummly.com


SEAFOOD MOUSSE RECIPE - THERESCIPES.INFO
Shrimp Mousse Recipe - Food.com new www.food.com. 1⁄ 2 cup onion, finely chopped directions Drain shrimp and rinse well. Set aside. Bring undiluted soup to a low boil (watch not to splatter). Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well. Beat cream cheese and mayonnaise together. Add the tomato soup and beat mixing ...
From therecipes.info


SALMON MOUSSE RECIPE. SMOKED SALMON MOUSSE VARIATION
Add the reserved gelatin mixture and process a full minute, scraping the sides of the bowl to ensure everything is combined. Stir in the chives with a spoon. Pour the mixture into a 6-cup bowl or loaf pan, or in a dozen small individual cups, and refrigerate a few hours, until the mixture is set. Serve chilled.
From levanacooks.com


SMOKED SALMON MOUSSE - PACOJET
Procedure. (1) Chop onions, (2) sauté in butter until translucent and (3) allow to cool. (4) Dice smoked salmon and sliced bread and (5) mix together with the remaining ingredients. (6) Place in a pacotizing beaker. (1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours. Pacotize twice as needed and allow to ...
From pacojet.com


SMOKED SALMON MOUSSE RECIPE | EAT SMARTER USA
Place the ramekins in a water bath about 2 cm (approximately 3/4-inch) high, cover with aluminum foil and cook until set, about 25 minutes Let stand for 10 minutes in the water path, then remove and invert the salmon onto plates. Serve lukewarm. 3. For the topping: In a bowl, stir together the yolks, salt, lemon zest and mustard.
From eatsmarter.com


SMOKED SALMON MOUSSE, QUICK AND EASY - SNOWGAPER
The perfect smoked salmon mousse, quick and easy recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert Recipes Drink Recipes Main Dishes Salad Recipes Side Dishes Soup Recipes Sauce Recipes Guides. Boss Kitchen. Smoked Salmon Mousse, Quick and Easy. by Editorial Staff. …
From bosskitchen.com


SMOKED SALMON MOUSSE CANAPéS RECIPE | MYRECIPES
Step 1. 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.)
From myrecipes.com


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