Alaska Fish & Wildlife News
June 2007

Smoked Salmon Mousse

By Riley Woodford
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Smoked salmon mousse.

A fine smoked salmon spread. Why the fancy name? It’s rich, but the consistency is a little lighter than many spreads. It uses cream instead of mayonnaise, and a fair dose of lemon juice.

Many salmon spreads suggest one part salmon to two parts cream cheese, resulting in a smoked salmon flavored cheese spread. That’s okay for folks down south spending a fortune on smoked salmon, but Alaskans can generally up the salmon content a bit. The preparation takes about ten minutes with a food processor, a little more with a blender.


6 to 8 ounces smoked salmon
2 tablespoons heavy cream
1 8 ounce package of cream cheese, softened
½ lemon, juiced
½ to 1 teaspoon dill weed, to taste
Salt and pepper to taste

Blend smoked salmon in a food processor or a blender until smooth. If you use a blender, it helps to add the lemon juice and cream at the same time. Add dill weed, salt and pepper and blend to the desired consistency. Transfer to a medium serving dish and chill. Serve with crackers.

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