Salmon Mousse Recipe

Poach the salmon

Place 2 cups of water in a shallow sauté pan with a pinch of salt and bring to a gentle simmer. Add the salmon fillet, skin-side down (if skin removed, just place salmon in). Poach gently for 6–8 minutes until just cooked through (opaque and flakey). Remove the salmon with a slotted spatula to a plate and let cool to room temperature. Reserve 2 tablespoons of the poaching liquid.

Bloom gelatin

Sprinkle 1 teaspoon gelatin over 1 tablespoon cold water in a small bowl. Let sit 3–5 minutes to bloom. Warm the reserved 2 tablespoons of poaching liquid (or 1 tablespoon water) until hot but not boiling and stir into the bloomed gelatin until fully dissolved. Let cool slightly (still pourable).

Prepare mousse base

Flake the cooled salmon into large pieces, removing any bones. In a food processor combine flaked salmon, 4 oz softened cream cheese, 2 tablespoons softened butter, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon finely chopped shallot, 2 tablespoons chopped fresh dill, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until mostly smooth but still slightly textured (about 20–30 seconds).

Incorporate cream and gelatin

With the processor running on low, slowly add 1 cup heavy cream in a steady stream until mixture is airy and emulsified (about 30–45 seconds). While processing, pour in the dissolved gelatin mixture and pulse briefly to combine. Taste and adjust seasoning with remaining salt and pepper as needed. If using 2 oz smoked salmon folded in, stir it in now by hand for ribbons of flavor.

Transfer the mousse to a piping bag or spoon into a serving mold or small ramekins. Smooth the top. Cover and chill in the refrigerator for at least 2 hours to set (3–4 hours for firmer texture). If molded, unmold by dipping the bottom briefly into warm water, then invert onto a plate.

Combine 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon chopped fresh dill, 1 teaspoon white wine vinegar, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth and slightly thickened. Taste and adjust acidity or sweetness as desired.

Cover and chill the sauce at least 30 minutes to allow flavors to meld. Stir again before serving; if too thick, thin with 1–2 teaspoons cold water or additional lemon juice.

Spoon or pipe the chilled salmon mousse onto toasted bread rounds or crackers. Drizzle or dollop the lemon dill cream sauce over the mousse or serve on the side for guests to add. Garnish with fresh dill sprigs and lemon wedges.

Serve chilled. Leftover mousse will keep in an airtight container in the refrigerator for up to 2 days; sauce for up to 3 days.