Easy Smoked Salmon Mousse Recipe

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Smoked salmon mousse can mean several different things. This recipe is the old-fashioned molded kind made with whipped cream and gelatin, with finely chopped salmon, fresh dill and lemon zest mixed into the cream.

I like how little stovetop work is involved in this 5-ingredient appetizer. Only the gelatin mixture needs warming, and the rest is whisking, folding and chilling.

The mousse firms up overnight and you can serve it either in individual ramekins or one small serving dish. It’s a great option for a dinner party and I love that you can make it ahead and forget about it while you concentrate on prepping your main course.

Why You’ll Love This Smoked Salmon Mousse

• Light texture: Whipping the cream creates a soft mousse instead of a denser smoked salmon pâté.
• Simple seasoning: Fresh dill and lemon zest work naturally with the salty, smoky salmon, to give this dish all the flavor it needs.
• Very little cooking: Only a small amount of cream needs heating to dissolve the gelatin.
• Made ahead: The mousse chills overnight, so it’s ready before you begin preparing the rest of your meal.
• Individual portions: Four ramekins make serving straightforward and remove the need to unmold one large mousse, although you can do it that way if you prefer.

Smoked Salmon Mousse Ingredients

• Smoked salmon: Choose smoked salmon you enjoy eating on its own. The cream will soften some of its saltiness and smoky taste. I prefer a mild to medium smoky as opposed to anything too heavily smoked, but that’s just my preference.
• Heavy whipping cream: Use cream with 35% fat so it whips to firm peaks. Double cream is the closest British equivalent.
• Powdered gelatin: Gelatin firms the mousse during its overnight chill. It needs to soften in cream before being warmed.
• Fresh dill: Dill gives the mousse a gentle herbal flavor that works well with the smoked salmon taste.
• Lemon zest: Finely grated zest flavors the cream without adding more liquid to the mousse.
• Parsley and extra salmon: A small amount is enough for the garnish. Large parsley sprigs can hide the mousse, so don’t go overboard with it.

How to Make Smoked Salmon Mousse

• Soften the gelatin: Mix it with little of the cream and the lemon zest, then leave it for 5 minutes.
• Dissolve and cool: Warm the gelatin mixture gently until dissolved and let it cool before adding the salmon.
• Add the salmon: Stir in the finely chopped smoked salmon and fresh dill.
• Whip and fold: Whip the remaining cream to firm peaks, then fold it into the salmon mixture.
• Chill overnight: Divide the mousse among four ramekins or transfer it to one small dish. Cover and refrigerate until firm.

Why Smoked Salmon Mousse Recipes Look Different

If you’ve been looking for salmon mousse, you’ve probably come across pipeable cream cheese mixtures, chunky smoked salmon pâtés and molded mousses like this one. They share a name, although the ingredients and textures are quite different.

The ratio of 1 ¼ cups (300 ml) cream to 3 ounces (75 g) salmon naturally produces a light-colored mousse. Gelatin firms the whipped cream overnight, giving this recipe a molded texture instead of a soft spread.

Tips for the Best Texture

• Cool the gelatin mixture: Let it cool before folding in the whipped cream. Warm gelatin can soften the cream.
• Whip to firm peaks: The cream needs enough body to support the salmon mixture.
• Fold gently: Slow folding preserves the air in the whipped cream.
• Chop the salmon finely: Small pieces spread more evenly through the mousse and make it easier to portion.
• Allow an overnight chill: The gelatin needs time in the refrigerator before the mousse is served. I typically prepare mine the day before, but if you make it in the morning, it ought to be set come dinner time.

How to Serve Smoked Salmon Mousse

Serve the mousse in individual ramekins with crackers, Melba toast or thin slices of toasted bread. Add a small fold of smoked salmon and a little dill or parsley. There’s no need to pour more cream over the mousse.

For individual portions, divide the mousse among four 6-ounce (180 ml) ramekins before chilling. If you’d like to serve it from one dish, use a dish that holds about 3 cups (24 ounces or 700 ml).

Using Another Kind of Fish

Smoked trout is the closest alternative if you want another kind of fish mousse. Mackerel’s got a stronger taste and more oil, while haddock and monkfish have different moisture levels.

I haven’t tested this recipe with other types of fish, so can’t be sure of the results, but smoked trout should be a straightforward swap. The next time, I’m going to try mackerel!

How to Store

• Refrigerator: Cover the mousse and keep it refrigerated for up to 2 days.
• Make ahead: Prepare it the day before serving so the gelatin has time to firm.
• Freezer: Don’t freeze the mousse because it may become watery after thawing.

Smoked Salmon Mousse FAQs

A Chilled Salmon Appetizer for Four

This molded mousse is softer than its firm shape might suggest, with small pieces of smoked salmon in the whipped cream. For another fish recipe with a completely different texture, try my seared sesame tuna.

Victoria Haneveer

Easy Smoked Salmon Mousse Recipe

Chilled overnight in individual ramekins, this smoked salmon mousse has a light whipped texture and a gentle smoky flavor.

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 17 minutes mins

Servings: 4 people

Course: Appetizer

Cuisine: French

Ingredients Method Notes

Ingredients

 

• 1 ¼ cups (300 ml) heavy whipping cream (whipping cream), 35% fat
• 1 teaspoon powdered gelatin (gelatine powder)
• 1 tablespoon chopped fresh dill
• 3 ounces (75 g) smoked salmon, finely chopped
• 1 teaspoon finely grated lemon zest

For Garnish

• Fresh parsley

To Serve

• Crackers, Melba toast or thin toast triangles
• Extra salmon, finely chopped

Method

 

1. Combine 3 ½ tablespoons (about 52 ml) of the heavy whipping cream with the gelatin powder and lemon zest. Leave it to stand for 5 minutes.
2. Warm the mixture over low to moderate heat until the gelatin has dissolved. Take it off the heat and leave it to cool.
3. Stir the dill and finely chopped smoked salmon into the cooled gelatin mixture.
4. Whip the remaining cream until firm peaks form.
5. Fold ¼ of the whipped cream into the salmon mixture. Gently fold in the remaining cream.
6. Divide the mousse among four small ramekins or transfer it to one serving dish. Cover and refrigerate overnight or at least 6 hours until set.
7. Serve chilled with crackers, Melba toast or thin toast. Garnish with a small piece of smoked salmon and a little fresh parsley.

Notes

• Let the gelatin mixture cool before folding in the whipped cream.
• Chop the salmon finely so it spreads evenly through the mousse.
• The mousse will be light-colored because the recipe contains more cream than salmon.
• Use individual ramekins if you don’t want to unmold the mousse.
• Keep the mousse covered in the refrigerator.
• Freezing isn’t recommended because thawing can affect the texture.