Description
A delightful smoked salmon mousse perfect for appetizers.
Ingredients
Scale
- 120 g smoked salmon
- 150 g cream cheese
- 120 ml heavy cream
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp fresh dill, chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Add smoked salmon and softened cream cheese to a food processor. Blend until very smooth.
- Add lemon juice, Dijon mustard, chopped dill, salt, and pepper. Pulse until combined.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold whipped cream into the salmon mixture using a spatula.
- Spoon or pipe into ramekins or cucumber cups. Refrigerate for at least 1 hour before serving.
Notes
- For a fresh serving option, use cucumber cups instead of ramekins.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: International
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 70 mg