Recipe courtesy of Scott Leibfried

Salmon Mousse

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  • Level: Easy
  • Total: 47 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
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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


  1. For the salmon:
  2. Preheat the oven to 400 degrees F.
  3. 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.
  4. 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.

Cook’s Note

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