Best 20 Salmon Mousse Recipes

SMOKED SALMON MOUSSE

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.

SALMON MOUSSE

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.

SALMON MOUSSE CUPS

Steps:

• In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

SALMON MOUSSE CANAPES

Steps:

• 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., 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., Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.

SALMON MOUSSE

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.

SUPER EASY SALMON MOUSSE - MARTHA STEWART

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.

SALMON MOUSSE TARTLETS

Steps:

• In a large bowl, beat the cream cheese, seafood seasoning and lemon juice until smooth. Beat in salmon. Spoon or pipe into tart shells and garnish with dill if desired. Refrigerate for at least 20 minutes before serving.

SHRIMP MOUSSE TOPPED SALMON

Steps:

• Preheat the oven to 350 degrees F.
• To sear the salmon, sprinkle the fillets with the salt and pepper. Heat a pan over high heat with the oil until the pan is smoking hot. Place the salmon into the heated pan, reduce the heat and allow to sear on the first side for 2 to 3 minutes. Then flip and sear the second side, about 2 minutes. Then remove from the pan and allow to cool.
• To create the mousse topping, first whip the whites until stiff. Next, in a food processor, puree the shrimp, and then add the parsley and seafood seasoning and pulse 7 to 8 times. Next, remove the shrimp and place in a bowl. Add the whipped whites and mix in a folding fashion. After creating the topping, evenly portion about 2 tablespoons of the mousse on top of the cooked salmon fillets.
• To finish the salmon, evenly spread the seasoned breadcrumbs on top of the mousse. Finish in the oven, cooking for 10 minutes. Then remove and serve.

SALMON HORSERADISH MOUSSE WITH CAVIAR

Steps:

• In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
• In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
• Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe. Chill mousse, covered, at least 12 hours and up to 4 days.
• Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
• Serve mousse with bread or crackers.

SEAHAWK SALMON MOUSSE

Steps:

• Blend cream cheese, salmon, mayonnaise, celery, lemon juice, garlic, salt, and pepper in a food processor until smooth. Transfer mousse to a serving bowl and garnish with chives.

SALMON MOUSSE ENDIVE LEAVES

Steps:

• Place the first 6 ingredients in a food processor; cover and process until smooth. Pipe or spoon about 1 tablespoon filling onto each endive leaf. Garnish with watercress and pimientos if desired.

WILD MUSHROOM MOUSSE WITH SALMON CAVIAR,

Steps:

• Saute mushrooms in butter and season. Deglaze with white wine and strain, saving the jus. In a separate pot bring cream to the boil with a pinch of sugar, seasoning and mushroom jus. In the mean time, melt down the gelatine leaf, and add half of the liquid to to the cream mix and strain. Add mushrooms, and half set for an hour in the fridge. Pore into a piping bag and refridgerate for a futher 3 hour or until set. 2. Slowly tick the oil and curry over at 70C for 40mins, cool and enjoy! We use this exciting recipe in the progressive dinner parties we organise. http://www.caterersperth.com.au

PRESSED SMOKED SALMON MOUSSE APPETIZER

Steps:

• Rinse and dry the tomatoes, and cut a thin slice off the top and bottom of each tomato with a serrated knife. Scoop out the pulp and seeds, and place the tomatoes on a platter lined with paper towels to drain. Refrigerate until needed.
• Combine the softened cream cheese, smoked salmon, cream, lemon juice, and black pepper, and beat with a hand mixer until filling is soft and well-blended. Scoop the mixture into the barrel of a cookie press or into a pastry bag fitted with a star tip. Squeeze a small amount of the salmon filling into each cherry tomato.

DAWN'S SALMON MOUSSE

Steps:

• Mix gelatin, onion, lemon juice, and boiling water in a blender, on high speed, for 30 secs.
• Turn off, then add mayonnaise, dill, salt, pepper and salmon. Mix again on high speed.
• Remove cover, and slowly add cream. Mix again.
• Oil a mold. Pour mixture into mold, and chill for at least 2 hours.
• Serve with crackers.

SALMON MOUSSE CUPS

Steps:

• In a small mixing bowl, beat the cream cheese and butter until smooth. Add flour; mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. Bake at 350 for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely. For filling, in a mixing bowl, beat the cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt; mix well. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

SMOKED SALMON MOUSSE

Steps:

• Put everything in a processor and blitz until smooth, scoop into whatever you're serving it in then cut up thin strips of smoked salmon and place on top with a tiny sprig of dill. Chill in the fridge until you're ready to serve. It's better if you can make it a few hours before serving to allow the flavours to meld together. We served with french toast. This could serve 6 people as a starter, possibly more if you were serving alongside other nibbles.

SALMON MOUSSE

Steps:

• Mix salmon, eggs, olives, celery, onion, dill, salt and pepper in bowl.
• Soften gelatin in cold water--SET OVER HOT WATER to completely dissolve.
• Stir gelatin, mayo and lemon juice.
• Combine with salmon mixture.
• Spoon into a 3-cup mold.
• Refrigerate until firm, approximately 2 hours.
• To unmold, set in warm water and turn upside-down onto plate.
• Serve with crackers.

SMOKED SALMON MOUSSE CANAPéS RECIPE - (4.1/5)

Steps:

• 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.) Pipe or dollop about 1 tablespoon salmon mousse onto each cucumber slice. Garnish, if desired.

SMOKED SALMON MOUSSE LOLLIPOPS WITH WASABI CREME FRAICHE AND BAKED WONTON FLAKES

Steps:

• Preheat the oven 375 degrees F.
• Brush the salmon fillet with 1 tablespoon olive oil and season with salt and pepper, to taste. Bake on a sheet tray in the oven until cooked through, about 12 to 15 minutes. Break the salmon into small pieces with a fork.
• Brush the wonton skins with the remaining olive oil. Put the wontons on a sheet tray and bake until golden brown and crisp, about 6 to 7 minutes.
• In food processor, mix the cream cheese and gelatin until smooth. Put the mixture in a bowl and stir in the cooked salmon and scallions.
• On a large sheet of aluminum foil, arrange the smoked salmon in 1 layer, then cover with plastic wrap and pound out until very thin. Remove the plastic wrap and spread cream cheese mixture over salmon, then roll and wrap in foil. Refrigerate overnight.
• In a small bowl, mix the wasabi powder and creme fraiche. Crush the wontons into flakes.
• Remove the salmon roll from the refrigerator, unwrap and slice into 1/2-inch slices. Insert a wooden skewer into each slice and transfer to a serving platter. Top with a bit of the creme fraiche and a sprinkle of wonton flakes.
• Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

SALMON MOUSSE

Steps:

• Beat Egg yolks slightly with a fork
• Melt 1/4 cup of butter in a saucepan and blend in 1/4 cup flour, 3/4 teaspoon salt and 1/8 teaspoon white pepper
• Add cream all at once, cook and stir until thick and bubbly
• Remove from heat
• Stir in a moderate amount of hot mixture into egg yolks and return to the hot mixture.
• Cook and stir 2 minutes more.
• Stir in Salmon, lemon juice and grated onion.
• Fold in stiffly beaten egg whites
• Pour into an un-greased 1 1/2 Quart souffle dish
• Bake at 325 degrees for 50-55 minutes.
• Meanwhile in a saucepan cook sliced onion in 2T of butter until tender
• Stir in 2T of flour
• Add Bay leaf, clove and stir in milk all at once.
• Cook and stir until thickened and bubbly
• Remove from heat and strain into a saucepan
• Add chopped eggs, capers, 1/4 teas salt and dash of white pepper
• Heat through and serve warm over the mousse