This smooth and creamy Salmon Mousse features high-quality Heavy Cream from today’s sponsor Hood Cream. Premium quality cream trusted by both top chefs and home cooks like myself.
Although salmon mousse is quite easy to make, there is something so decadent and festive about it. My version is just three ingredients, whipped to a silky smooth texture and easily pipeable. Today I am not only sharing my recipe but two ways to serve it in smoked salmon appetizers!
Smoked Salmon Appetizer
The primary appetizer I’m sharing today is decked out in it’s holiday best (despite still being simple to make). For this appetizer recipe the smoked salmon mousse is piped on crunchy seeded crackers and topped with a small sprig of dill and a couple pomegranate seeds. Smoked salmon and dill are a classic combination, but the pomegranate seeds give a lively pop when you bite them and the tiny squirt of juice is a tasty contrast to the mousse.
Salmon Mousse Keto Appetizer
Many of us are on the keto diet these days, and even those that aren’t may still be mindful of carbs. No worries. The salmon mousse is very keto friendly. It just has smoked salmon, heavy cream and cream cheese in it. When you serve it on a cucumber slice and top it with a piece of pecan (salmon roe or tobiko would be great choices too) you end out with a great keto holiday appetizer! Everyone gets to enjoy.
How to Make Salmon Mousse
In a recipe like this I think visuals help a lot, particularly in duplicating the consistency of the mousse. The goal is a light, creamy, fluffy, and pipeable mousse.
Measure out your Hood Heavy Cream.
Put the cream in your blender along with the smoked salmon.
Blend until smooth. If using a regular blender you will probably need to push the mixture around a bit and reblend a few times to get it mooshed up enough. I will try making my next batch in the larger cup of my smoothie blender. I think that will be easier. I expect a good food processor would work too.
Next add the block of cream cheese and pulse until nicely whipped without any chunks.
Scoop the salmon mousse out into a disposable piping bag.
Tie off the end and refrigerate until you are ready to ready to assemble your appetizers. This should be done shortly before serving.
Smoked Salmon Appetizers
Here is how to assemble the holiday appetizers.
Ready your tip for piping. I just snip the end off these disposable set ups. Squeeze out mousse with a swirling motion and then gently press down and left tip on each cracker.
Pluck off a frond of fresh dill and poke in into the swirled salmon mousse.
Then pop 2-3 fresh pomegranate seeds on each of the bite sized treats.
Serve & Enjoy!
MAKE IT BETTER WITH HOOD CREAM
When you make a recipe from just three ingredients technique and quality of ingredients stand out even more. Careful attention to make sure the salmon is fully pureed into heavy cream and cream cheese is essential. Quality Hood Heavy Cream also helps take this dish to the next level of taste and enjoyment.
For more great recipes, information, tips and coupons visit HoodCream.com.
This salmon mousse will be the start of many great appetizers. Leftovers are fantastic on a bagel!
- 9 tbsp Hood Heavy Cream , 1/2 cup plus 1 tablespoon
- 4 oz smoked salmon , thin sliced style
- 8 oz cream cheese
Put the smoked salmon and heavy cream in the blender.
- Pulse until smooth.
Drop in the cream cheese and blend until a smooth whipped consistency.
Scoop the salmon mousse into a piping bag to put on appetizers or into a bowl as a dip. Chilling will firm up the mousse.