Salmon Mousse

Total Time:
47 min
5 min
30 min
12 min

4 to 6 servings

  • For the Salmon:
  • 1 pound salmon fillet, skin off and pin bones removed
  • 1 teaspoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • For the mousse:
  • 1 pound soft cream cheese
  • 1/4 cup brandy
  • 1 lemon, zested and juiced
  • Salt and freshly ground pepper
  • For the salmon:

  • Preheat the oven to 400 degrees F.

  • Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.

  • For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

  • Cooks Note: This mousse can be piped onto a cracker using a pastry bag, or served as a dip for vegetables.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

View All

Cooking Tips
More Recipes and Ideas
4.0 4
This mousse killed all of my guests. Shouldn't have used tinned salmon, maybe? item not reviewed by moderator and published
This was an excellent dish. It was my first time making salmon mousse and it came out great. I used fresh wild salmon not canned. item not reviewed by moderator and published
This simple recipe is foiled by the brandy. It overpowers all the other flavors. Don't waste good salmon on this recipe. item not reviewed by moderator and published
Madethe recipe & it was a hit at the company get together item not reviewed by moderator and published

Not what you're looking for? Try:

Cucumber Canoes of Salmon Mousse

Recipe courtesy of Robert Irvine