Best 8 Moms Salmon Mousse Recipes

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"Mom's Salmon Mousse" is a delicious and elegant dish that is perfect for any occasion. With its delicate flavor and creamy texture, this mousse is sure to impress your family and friends. Made with fresh salmon, cream, eggs, and seasonings, this dish is packed with flavor and nutrients. Whether you're looking for a quick and easy appetizer or a special dish for a dinner party, "Mom's Salmon Mousse" is sure to be a hit.

Let's cook with our recipes!

SALMON MOUSSE



Salmon Mousse image

Provided by Food Network

Categories     appetizer

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound salmon fillet, skin off and pin bones removed
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper
1 pound soft cream cheese
1/4 cup brandy
1 lemon, zested and juiced
Salt and freshly ground pepper

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.

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

SALMON MOUSSE



Salmon Mousse image

got this from Australia's greatest cook, Margaret Fulton, my mentor :) Great luncheon dish, or entree, also great for a party, served with crackers. I have made this as individual serves, (muffin size, using paper cups, great for picnics) and in a ring mould, putting the sauce in the centre. I sometimes add a few slices of smoked salmon, when it is on special :) cook time is refridgeration time

Provided by mummamills

Categories     Spreads

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 tablespoons gelatin
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 cup white vinegar (wine or white or balsamic or mix)
2 cups flaked salmon, no bones (415gr)
1 cup finely diced celery (dont process!)
2 teaspoons capers (optional)
300 ml cream, whipped
1/2 cup sour cream
1 tablespoon grated onion
1/2 teaspoon salt
fresh ground pepper
1 teaspoon prepared horseradish (optional)
2 teaspoons vinegar
paprika

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.

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

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

MOM'S SALMON MOUSSE



Mom's Salmon Mousse image

Easy economical salmon loaf that tastes great! Terrific during Lent. Unlike most fish recipes, this tastes even better the next day. Add a simple white sauce with dill for a more elegant presentation.

Provided by Terri Otteni

Categories     Seafood Appetizers

Time 1h5m

Yield 5

Number Of Ingredients 11

1 (16 ounce) can salmon, drained and flaked
1 cup fresh bread crumbs
1 cup grated carrots
1 ½ teaspoons prepared yellow mustard
2 eggs, beaten
½ cup scalded milk
2 tablespoons melted butter
3 tablespoons lemon juice
1 tablespoon chopped fresh parsley
¾ teaspoon salt
1 pinch ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease one 8x4 inch loaf pan.
  • In a medium bowl, mix together the salmon, bread crumbs, carrots, mustard, eggs, milk, butter, lemon juice, parsley, salt and pepper using your hands until evenly blended. Press into the greased loaf pan.
  • Bake for 50 minutes in the preheated oven. Cool 5 minutes before serving.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 8.1 g, Cholesterol 128 mg, Fat 13.9 g, Fiber 1 g, Protein 25.1 g, SaturatedFat 5.3 g, Sodium 807.2 mg, Sugar 3 g

SALMON MOUSSE



Salmon Mousse image

Provided by Pierre Franey

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound skinless boneless salmon fillet, cut into one-inch pieces
1/8 teaspoon freshly ground nutmeg
1 dash cayenne pepper
Salt and freshly ground white pepper to taste
1 egg
1 1/2 cups heavy cream
1 tablespoon butter

Steps:

  • Place fish in bowl of a food processor or blender. Add nutmeg, cayenne, salt and pepper. Using chopping blade, blend for about 15 seconds. As blade turns, add egg, then the cream. Blend a few seconds more until smooth.
  • With pastry brush, butter a two- quart steam pot and press the mixture evenly into it. Smooth top with a rubber spatula. Cover, place steam pot over boiling water and steam over high heat for about 20 minutes or until internal temperature reaches 140 degrees.
  • Remove and invert mousse onto serving dish and serve with a sauce. (A beurre blanc, mushrooom sauce with sherry or a tarragon-cream sauce is appropriate).

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 337 milligrams, Sugar 2 grams, TransFat 0 grams

SUPER EASY SALMON MOUSSE - MARTHA STEWART



Super Easy Salmon Mousse - Martha Stewart image

I saw Martha make this on the Today show and it looks super easy to make, and healthy too - if you opt for light sour cream. Cooking time is chilling time.

Provided by FLKeysJen

Categories     Spreads

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
4 ounces smoked salmon, coarsely chopped
1 1/4 cups reduced-fat sour cream or 1 1/4 cups sour cream
1 -2 tablespoon fresh lemon juice
coarse salt
fresh dill (optional) or capers, for garnish (optional)
crackers, for serving 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 or capers, if desired, and serve with crackers or baguette slices.

Nutrition Facts : Calories 70.1, Fat 5.2, SaturatedFat 3, Cholesterol 18.2, Sodium 133.9, Carbohydrate 1.8, Sugar 0.1, Protein 4.1

Tips:

  • Choose the right salmon. Fresh, wild-caught salmon is the best choice for this mousse. Avoid farmed salmon, as it is often lower in quality and may contain more toxins.
  • Use high-quality ingredients. The better the ingredients you use, the better the mousse will taste. Use fresh herbs, zesty lemons, and good-quality cream cheese.
  • Don't overcook the salmon. Overcooked salmon will be dry and tough. Cook it just until it is opaque in the center.
  • Chill the mousse before serving. This will help it to set and firm up.
  • Serve the mousse with your favorite accompaniments. Some popular options include crackers, bread, and fresh vegetables.

Conclusion:

Salmon mousse is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or light lunch. It is easy to make and can be tailored to your own personal taste. With a few simple tips, you can make a salmon mousse that is sure to impress your friends and family.

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