Smoked Salmon Mousse & Caper Recipe

Prepare ingredients

Finely chop the smoked salmon into small pieces (or pulse briefly in a food processor). Finely mince the shallot and chop the dill. Rinse capers under cold water to remove excess brine, then roughly chop 1 tsp worth for the mousse; reserve extra capers for garnish.

In a medium bowl, combine the cream cheese (bring to room temperature first for easier mixing) and sour cream. Use a spatula or hand mixer on low speed to blend until smooth and creamy.

Add the chopped smoked salmon, minced shallot, chopped dill, chopped capers, lemon juice, and prepared horseradish (if using) to the cheese mixture. Fold gently until evenly combined.

Season the mousse with sea salt and freshly ground black pepper to taste. Taste and adjust lemon, salt, or horseradish as needed. For a silkier texture, pulse the combined mixture 1–2 short times in a food processor until smooth but still retaining some salmon texture.

Cover the mousse and chill in the refrigerator for at least 30 minutes to let flavors meld and to firm up slightly for easier piping or spreading.

If you prefer warm bases, lightly butter each mini marble rye piece and toast them in a 180°C (350°F) oven for 5–7 minutes until just crisp. Let cool slightly. Alternatively serve untoasted for a softer bite.

Spoon or pipe the smoked salmon mousse onto each mini rye piece. For neat presentation, transfer mousse to a piping bag fitted with a large round or star tip and pipe about 1–1½ tablespoons (roughly 15–20 g) onto each piece; alternatively use a small spoon to mound.

Top each canapé with one whole caper and a small sprig of fresh dill. Lightly grate a little lemon zest over the top of each for bright aroma.

Arrange on a platter and keep chilled until serving. Serve within 1–2 hours of assembly for best texture. Leftover mousse can be refrigerated in an airtight container for up to 2 days.