Smoked Salmon Mousse

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Chef Alain Bossé, Saltscapes


8 oz (225 g) cream cheese
4 oz (113 g) cold smoked salmon
1/4 cup (50 mL) chopped dill
Juice and zest of 1 lemon
1 tsp (5 mL) minced garlic
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) fresh chopped chives, parsley or dill


Place all ingredients (except herbs for coating) in food processor, and mix well.

Remove and place on parchment paper; roll into a log and refrigerate for 30 minutes.

When you're ready to serve, remove mousse from parchment paper and roll in chopped herbs.

Serve with your favourite crackers or crusty bread.
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