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Salmon Mousse
Salmon Mousse Canapes Recipe photo by Taste of Home

Salmon Mousse

1 review
Total Time
Prep/Total Time: 30 min.
Sophisticated in presentation yet deceptively simple to make, this salmon mousse will upgrade your garden parties, hors d'oeuvre hours and everyday snack time.

By Kim Bussing

Taste of Home's Editorial Process

Updated: Jun. 19, 2024

I love a dish that’s appropriate for a summer party or a fancy brunch—but doesn’t require much more than tossing some ingredients into a food processor. Salmon mousse is one of those recipes: It looks sophisticated and tastes bright and savory, but it’s very approachable to prepare.

Keep this smoked salmon mousse on hand for gatherings that call for little nibbles (it’s nearly as easy as putting together a fruit and cheese board, but it will stand out in a table spread) or upgraded appetizers. But with its ease and the nutrients from the salmon, if you smear it on a bagel it doubles as a way to take a new spin on your snack routine or breakfast game.

Salmon Mousse Ingredients

  • English cucumbers: These will make up the base of your salmon bites. English cucumbers are generally longer and thinner than their American counterparts, as well as sweeter and better for raw snacking.
  • Cream cheese: Cream cheese is an essential component of the mousse’s base. It provides structure, creaminess and a little bit of tang.
  • Smoked salmon or lox: Smoked salmon is often cured and always smoked; lox is only cured. If you’re craving that smoky, salty flavor, opt for smoked salmon.
  • 2% milk: Since cream cheese is thicker, milk helps thin out the mousse and makes it more spreadable. We opt for 2% because it’s lighter than whole.
  • Lemon-pepper seasoning: The zing of lemon and pepper brightens up the dish and provides more dimension as it plays up the salty, savory flavors of the salmon.
  • Fresh dill: Salmon and dill are tried-and-true companions. Here, the dill is both blended into the mousse and used as a garnish.
  • Heavy whipping cream: Whipped and folded into the mousse, the whipping cream will add lightness and fluffiness for a more classic mousse texture.

Directions

Step 1: Prepare the cucumbers

Peel strips from the cucumbers to create a decorative edge. Cut the cucumbers into 1/2-inch slices. Using a melon baller, remove a small amount of the cucumber from the center of each slice, leaving the bottom intact.

Step 2: Make the salmon mousse

Place the cream cheese, salmon, milk, lemon-pepper and dill in a food processor, then cover and process until blended. Transfer the mixture to a small bowl, and season it with salt and pepper. In another bowl, beat the cream until stiff peaks form. Fold it into the salmon mixture.
Editor’s Tip: You can also use a blender here if a food processor isn’t available.

Step 3: Prepare the smoked salmon canapés

Pipe or dollop the mousse onto the cucumber slices, then garnish each with dill. Refrigerate until ready to serve.
Editor’s Tip: For the best flavor, refrigerate for at least an hour.

Salmon Mousse Variations

  • Up the spice: If you want a little heat, sprinkle a bit of cayenne pepper into the mousse, adjusting to taste. Just make sure to add it slowly, as a little bit of cayenne can contain a lot of spice.
  • Try a culinary caper: Capers and smoked salmon have always been good friends; top the canapés with capers for an extra burst of saltiness. To play with the toppings more, try subbing chives for the dill.
  • Horse around a bit: For a little more zing, mix in some horseradish. It’s spicy and sharp and will give your mousse a little more of a punch.

How to Store Salmon Mousse

Store this salmon mousse in an airtight container in the fridge for up to three days. You can freeze it for up to two months in an airtight container, but we find it best when it’s enjoyed fresh. The fluffiness and flavor can decrease when it’s frozen and then thawed.

Can you make salmon mousse ahead of time?

Yes, and we advise that you do! Store it in the fridge after making it, and serve it cold. It can be even tastier the next day, after the flavors have had a chance to infuse.

Salmon Mousse Tips

Can you make this recipe for salmon mousse with canned salmon?

Yes. You can use canned salmon in place of the smoked salmon or lox. You can also sub in fresh cooked salmon.

Can I serve this salmon mousse with something other than cucumbers?

For sure. You can spread it on bread or crackers (like these homemade thyme and sea salt crackers), serve it as a dip with accompanying veggie slices or use it as the filling in puff pastries.

How should I serve the salmon mousse?

If you want to get fancy with your presentation, you can pipe the salmon mouse out of a piping bag. You can also dollop it into the cucumbers (or crackers) with a spoon, or spread it with a knife. If you’re treating it like a dip, it can just go into a bowl!

Test Kitchen Approved

Salmon Mousse Canapes

1 review
Prep Time 30 min
Yield about 3 dozen

Ingredients

  • 2 English cucumbers
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 pound smoked salmon or lox
  • 1 tablespoon 2% milk
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon snipped fresh dill
  • Salt and pepper to taste
  • 1/2 cup heavy whipping cream
  • Additional snipped fresh dill
Text Ingredients

Directions

  1. Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact.
  2. Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture.
  3. Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.

Nutrition Facts

1 canape: 42 calories, 4g fat (2g saturated fat), 12mg cholesterol, 72mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

Author
Kim Bussing
Kim is a food and beverage writer and creative consultant with 10 years of experience working with brands from Hilton and Marriott to small cookie bakeries. As a Taste of Home contributor, she loves sharing her wine and cocktail expertise. When she’s not working on her forthcoming novel, she’s on the hunt for the perfect gluten-free cinnamon ro...
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Kim Bussing
It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota
Recipe Creator