Thread: Simple Smoked Salmon Mousse

M'Sahib and I both enjoy this as a snack, great with very thin rye crispbread or even cucumber. She wanted a batch made to give to friends for Songkran so thought I'd share it here. Super easy to make, we get the frozen smoked salmon trimmings in 500g packs locally, some creme fraiche, cream cheese, and fresh lemon juice. I add some chopped fresh dill and some lemon zest at the end.



First, it's the cream cheese, lemon juice, and creme fraiche into a blender.



This is then turned into a super smooth mix.



before adding the salmon.



Got a choice here, either blend for a short time for a chunky, rough pate like product, or as I do, blend until wholly pink and smooth. I put into a bowl and with a spatula, mix in the lemon zest and dill.



Best to leave in the fridge overnight, where it will firm up.

^Beautiful!

Good to see you get smoked salmon trim down there too, it's good stuff! On top of scrambled eggs or in a wrap with cream cheese, just perfect.

Great idea, I'd be sticking a little wasabi in there too. I checked online and the popular choice seems to be avocado and wasabi mouse, to serve with smoked salmon.

I reckon I could just moussify the lot though.

Cheers.

I was just looking at recipes last night to do the same thing with some smoked milkfish. Thanks PAG!

Originally Posted by dirk diggler

Great idea, I'd be sticking a little wasabi in there too. I checked online and the popular choice seems to be avocado and wasabi mouse, to serve with smoked salmon.

I reckon I could just moussify the lot though.

Cheers.

A few options to play tunes with the mix, wasabi you mention, horseradish instead of creme fraiche is another.