Smoked Salmon Mousse

This is a great appetizer. Everybody likes smoked salmon – well, almost everyone – and this is so fast and easy to make.

I picked this one up from Jacques Pépin’s DVD  series More Fast Food My Way. It’s definitely a great dish to make if you’re bringing something to a party.

Pair it with anything people can use to dip with – slices of baguette work well, as do bread sticks, pita wedges, Melba toast crackers and even store-bought tortilla chips (especially the scoop-shaped kind). We brought this dish to Belle’s cousin’s housewarming party a few months ago, and when the Melba toast crackers ran out, people just tore off pieces from a loaf of crusty French bread and slathered the salmon mousse on!

I also made this for our last Saturday Open House dinner; I made two of  these dishes with the one recipe – just cut the recipe in half if you only want to make one.

Belle’s note: Smoked salmon is one of my favorite foods, and this mousse is absolutely delicious. I know not everyone likes capers, but they really enhance the dish. We discovered the other night that people didn’t even realize they were eating capers as they snacked on the mousse! The presentation is also very pretty – you’re sure to get lots of oohs and ahhs as you set this appetizer down in front of everyone.

Smoked Salmon Mousse

350 g (12 oz) smoked salmon, thawed and roughly chopped
475 mL (about 2 cups) ricotta cheese
2 tsp organic lemon juice
sea salt and freshly ground black pepper to taste
1 red onion, finely chopped
2 tbsp capers, drained and rinsed
1-1/2 tbsp fresh chives, finely chopped
extra virgin olive oil for for drizzling
1 baguette cut into bite size pieces or crackers and bread sticks

  1. Place the smoked salmon and the ricotta cheese in a food processor.
  2. Add the lemon juice, salt and pepper and blend until smooth (adjust the salt and pepper to taste).
  3. Place in a platter that’s about 1/2″ to 1″ deep. Smooth over by covering with plastic wrap and pressing down.
  4. Sprinkle the top with the onions, capers and chives.
  5. Serve with the bread or bread sticks and crackers.
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