Dill Salmon Mousse

This savory salmon mousse is a bit of a showstopper with its five-star-quality presentation. This dish will wow your holiday guests with its creamy texture and hint of citrus zing. Best of all, it’s super easy to make.

Course Appetizer

Cuisine French

Prep Time 18 minutes

Cook Time 2 minutes

Refrigeration Time 2 hours

Total Time 2 hours 20 minutes

Servings

Calories 89kcal

Author Joss D

Equipment

Food processor
Mini loaf pan

Ingredients

1 tsp. unflavored gelatin
1 cup canned salmon drained
2 tbsp. white wine
½ cup soft cream cheese
1 lemon zested and juiced
3 tbsp. fresh dill chopped
Black fish eggs lumpfish (optional)
Salt and pepper to taste

US Customary - Metric

Instructions

Pour 3 tablespoons of cold water in a small bowl, and sprinkle with gelatin; let soften, 5 minutes. Add it to a small pot and heat it for a couple of minutes, only until the gelatin dissolves. Set aside.
In the bowl of a food processor, combine salmon, white wine, cream cheese, lemon juice & zest, salt and pepper. Puree until smooth.
Add the gelatin and the fresh dill and pulse again until well mixed.
Line a mini loaf pan (something close to 5.5 inches x 2.7 inches x 1.5 inches (deep)) with plastic wrap, pour in the mousse and cover the top with the plastic wrap. Refrigerate until firm. (about 2 hours)
Open the top of the plastic wrap, turn the mousse over the serving plate, and remove the plastic wrap.
Garnish mousse with dill and black fish eggs. Serve with crackers.

Nutrition