Salmon mousse

Salmon mousse

(3) Rate it

  • 0:15 Prep
  • 0:10 Cook
  • 8 Servings
  • Capable cooks

An elegant dip of smoked salmon and cream cheese. Pair with a sparkling wine cocktail and begin your dinner party with a top note.

Featured in
Celebrations, Dinner party recipes


  • 4 eggs
  • 2 x 220g pkts smoked salmon
  • 2 x 250g pkts cream cheese, at room temperature
  • 125ml (1/2 cup) fresh lemon juice
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons coarsely chopped fresh dill
  • Salt & freshly ground black pepper
  • 2 tablespoons sour cream
  • 2 tablespoons salmon roe
  • 1 x 150g pkt wafer crackers, to serve


  • Step 1
    Place the eggs in a saucepan and cover with cold water. Bring to the boil over medium heat and cook for 8 minutes. Drain and set aside to cool.
  • Step 2
    Line eight 185ml (3/4-cup) capacity timbale moulds with 2 slices of smoked salmon each. Place the cream cheese, lemon juice, lemon rind and remaining salmon in the bowl of a food processor and process until smooth.
  • Step 3
    Transfer the cream-cheese mixture to a bowl. Add the dill and fold to combine. Season with salt and pepper.
  • Step 4
    Peel and chop eggs. Add two-thirds of the egg to the cream-cheese mixture and fold to combine. Spoon the cream-cheese mixture among moulds, pressing firmly. Cover with plastic wrap and place in the fridge for 2 hours to chill.
  • Step 5
    Turn mousses onto plates. Top with sour cream and salmon roe. Sprinkle with the remaining egg and serve with wafers.


  • 1768 kj


  • 29g

    Fat Total

  • 16g

    Saturated Fat

  • 25g


  • 1063.74mg


  • 3g

    Carbs (sugar)

  • 16g

    Carbs (total)

All nutrition values are per serve


  • Author: Michelle Noerianto
  • Image credit: William Meppem
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here