Smoked salmon mousse is a simple yet elegant recipe, perfect for making canapés, appetizers, or fillings for sandwiches, croissants, or mini puff pastry shells. It can even be used as a creamy pasta sauce. This smoked salmon mousse is especially useful during the holidays, whether you’re hosting a Christmas Eve dinner, a New Year’s Eve party, or any festive gathering. Preparing smoked salmon mousse is quick and easy: all you need to do is blend smoked salmon with cream cheese (I used robiola, but Philadelphia or ricotta work just as well) and then fold in a little unsweetened whipped cream. This technique creates a mousse that’s light and silky yet firm enough to pipe onto crackers or bread, allowing you to make decorative designs with a piping bag if desired. For a more vibrant pink color and richer flavor, you can use wild-caught smoked salmon, such as Alaskan or Pacific varieties.
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- DifficultyVery easy
- CostVery cheap
- Preparation time10 Minutes
- Serving6People
- Cooking methodNo cooking
- CuisineInternational
- SeasonalityEvergreen
Ingredients for about 1 cup of no-cook Smoked Salmon Mousse
- Power 228,76 (Kcal)
- Carbohydrates 1,22 (g) of which sugars 0,97 (g)
- Proteins 9,39 (g)
- Fat 20,74 (g) of which saturated 0,31 (g)of which unsaturated 0,79 (g)
- Fibers 0,08 (g)
- Sodium 556,86 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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How to make no-cook Smoked Salmon Mousse
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To prepare smoked salmon mousse, start by placing the salmon, cream cheese, and a pinch of black pepper in a blender or food processor. Blend until the mixture is smooth and creamy. If the mixture sticks to the sides and doesn’t blend properly, loosen it with a little cream taken from the total amount.

In a separate bowl, whip the heavy cream until stiff peaks form. Gradually fold the whipped cream into the salmon mixture using slow, upward motions. This helps maintain the mousse’s light and airy texture. When finished, the mousse should be fluffy and smooth.

Next, gently stir in the chopped chives and grated lemon zest, folding them in carefully to avoid deflating the mousse. Alternatively, you can blend these ingredients with the salmon at the beginning if preferred.

The smoked salmon mousse is now ready to use. If you’re not using it immediately, store it in the refrigerator.

How to store
Store the smoked salmon mousse in an airtight glass jar in the refrigerator for up to 2 days.
How to Use Smoked Salmon Mousse
This smoked salmon mousse is perfect for spreading on crackers, filling sandwiches, stuffing savory cream puffs, or piping into mini puff pastry shells.
You can also use it as a creamy pasta sauce: just toss it with cooked pasta off the heat for a rich and flavorful dish.
Varied doses for servings