Smoked Salmon Mousse Recipe

Prepare salmon

Pat the smoked salmon dry with paper towels and remove any thin skin or connective tissue. Roughly chop 6 oz of the salmon into 1/2-inch pieces; reserve the remaining 2 oz whole or in ribbons for garnish if desired.

Soften and combine base

Place the softened cream cheese, sour cream, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, minced shallot, chopped capers, and chopped dill into the bowl of a food processor. Pulse until mostly smooth, scraping down the sides once or twice.

Add salmon to processor

Add the chopped smoked salmon to the food processor and pulse gently until the salmon is incorporated but still has a bit of texture (avoid pureeing to a paste unless you prefer a very smooth mousse). Taste and season with salt and freshly ground black pepper. Be cautious with salt because smoked salmon and capers are salty.

Whip cream

In a chilled mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer fitted with a whisk attachment to soft peaks (cream should hold a peak but still be billowy).

Fold cream into salmon base

Gently fold about one-quarter of the whipped cream into the salmon-cream cheese mixture to loosen it, then fold in the remaining whipped cream until fully combined and light. Use a rubber spatula and fold carefully to preserve the airy texture.

Adjust seasoning and chill

Taste the mousse for seasoning and add up to an additional 1/4 tsp salt or more lemon juice if needed. Transfer the mousse to a serving bowl or to a piping bag fitted with a large star or round tip. Cover tightly and chill in the refrigerator for at least 1 hour to firm up and allow flavors to meld (2 hours is better).

When ready to serve, pipe or spoon the smoked salmon mousse onto a platter or individual crostini. Garnish with reserved smoked salmon ribbons, extra chopped dill, capers if desired, and lemon wedges on the side. Serve with toasted baguette slices or crackers.

Make-ahead tip: The mousse keeps well, covered, in the refrigerator for up to 2 days. If it loosens after refrigeration, gently whisk or fold to reincorporate before serving.