Smoked Salmon Mousse Recipe

To make the mousse, add the smoked salmon to a Vitamix and select Variable 1. Press start, increase the speed to Variable 3 and blend the …

Servings: 8
Estimated Reading Time: 3 mins
Category: Starter

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Combine tomato juice and gelatin in small saucepan, let stand for 5 minutes. Heat and stir on low until gelatin is dissolved. Set aside. Process remaining 7 ingredients in food processor, scraping down sides as necessary, until smooth. Add gelatin mixture through chute. Mix Well. Pour into lightly greased plastic lined 2 1/2 cup mold or deep bowl.

Rating: 5/5(5)
Total Time: 15 mins
Category: Spreads
Calories: 230 per serving

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Ingredients. 1 1/2 x 200g packs of light Philadelphia or other cream cheese; 250ml half fat creme fraiche; 250g smoked salmon; 3 spring onions washed and chopped

Cuisine: American
Category: Fish, Appetizer, Cocktail Party

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Mousse 400 g smoked salmon pieces. 200 g peppered mackerel smoked or hot smoked trout. 350 g cream cheese. 1 C (250 ml) heavy cream. …

Rating: 7.2/10(24)
Category: Fish & Seafood, Light Meals, Starters
Servings: 8-10
Estimated Reading Time: 1 min

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2. Smoke salmon, skin-side down with Pacific Blend for two hours at 120°; 3. Raise the temperature to 175 °F and smoke for three more hours; 4. Weigh out 4 oz of smoked salmon; 5. Place 4 oz of smoked salmon and remaining ingredients, except for the cucumber, into a food processor and blend until smooth; 6.

Estimated Reading Time: 3 mins

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Instructions. Add the cream cheese, smoked salmon, lemon juice, dill, salt, and pepper to your food processor and blend on high until smooth, scraping the sides a few times. …

Rating: 4.7/5(6)
Calories: 76 per serving
Category: Appetizer
1. Add the cream cheese, smoked salmon, lemon juice, dill, salt, and pepper to your food processor and blend on high until smooth, scraping the sides a few times.
2. Either transfer the mousse to a bowl if you’re using it as a dip or put it into a pastry bag fitted with a star tip to pipe it onto cucumber rounds or crackers. (See notes)
3. Top with one or more of the optional garnishes to make it look pretty.

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How to Cook Smoked Salmon Mousse. Place the smoked salmon in your food processor. Add the cream cheese and heavy cream. Squeeze the juice out of the lemon in the food processor. Season with salt and pepper. Drizzle with olive oil. Blend all the ingredients until they reach a smooth, and creamy texture. Pour the mixture into a piping bag fitted

Rating: 5/5(2)
Total Time: 15 mins
Cuisine: Fusion
Calories: 117 per serving

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A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice. Recipes; …

Rating: 5/5(334)
Total Time: 15 mins
Category: Appetizers
Calories: 123 per serving
1. Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
2. In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
3. Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.

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Directions. Place 1 cup cream cheese, 6 ounces salmon and lemon zest in food processor. Pulse until smooth. Place mixture in bowl. In …

Category: Food, Food Recipes
Estimated Reading Time: 2 mins

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Place salmon in a food processor; pulse until finely chopped. Add cream cheese and next 4 ingredients, and process until creamy and fluffy. Add tarragon; pulse until evenly …

Servings: 8-10
Total Time: 13 mins
1. Place salmon in a food processor; pulse until finely chopped. Add cream cheese and next 4 ingredients, and process until creamy and fluffy. Add tarragon; pulse until evenly combined. Taste and adjust seasoning, if necessary. (Note: Add more half-and-half if necessary to achieve the desired texture for piping.)
2. Pipe or dollop about 1 tablespoon salmon mousse onto each cucumber slice. Garnish, if desired.
3. Sip: Mionetto Brut Prosecco, NV, 100% Prosecco ($14): "The fresh white peach harmonizes with the tarragon, and the hint of sweetness cuts the richness of the salmon." --Michael Velo, bubbly expert from the Carriage House Restaurant in Chicago

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Remove the skin and cartilage from the salmon and flake. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently …

Rating: 4/5(1)
Total Time: 30 mins
Category: Spreads
Calories: 127 per serving
1. Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
2. Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill.
3. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
4. Remove the skin and cartilage from the salmon and flake.

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sourdough english muffin, fresh dill, smoked salmon, capers, ground pepper and 3 more Goat Cheese Mousse and Smoked Salmon Canapés KitchenAid extra-virgin olive oil, sliced bread, fresh dill, heavy cream and 6 more

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INSTRUCTIONS. Place the salmon, cream cheese, lemon juice, and black pepper in your food processor bowl and process until smooth, about 5 minutes, stopping twice to scrape the sides with a spatula. Transfer the mousse to a pretty serving bowl and serve with cut up veggies. Or transfer the mousse to a pastry bag and pipe it onto cucumber slices

Rating: 5/5(73)
Calories: 87 per serving
Category: Appetizer

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Method. Pour the vinegar into a pan with the sugar and salt. Place on a low heat and warm through until the sugar dissolves. Add the sliced cucumber and remove from the heat. To make the mousse, put the salmon in the food processor with the cream cheese, cream, lemon juice and black pepper. Blitz for 20-30 seconds so that all the ingredients

Estimated Reading Time: 2 mins

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Directions. Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin. Let soften for 5 minutes. Gently heat the gelatin, stirring …

Rating: 2.3/5(3)
Estimated Reading Time: 50 secs
Servings: 8
Calories: 88 per serving
1. Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin. Let soften for 5 minutes. Gently heat the gelatin, stirring constantly, until the gelatin has dissolved. Remove from the heat, and set aside.
2. In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Purée until smooth. Season with salt. With the motor still running, add the slightly cooled gelatin mixture and blend until well combined.
3. Pour the mousse into 2 small bowls or ramekins. Cover the mousse with plastic wrap and refrigerate for at least 2 hours, until the mousse is slightly firmer.
4. Garnish with dill, and serve with bread or crackers.

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Smoked Salmon Mousse. Recipe Date: March 8, 2018. Cook Time: 00:00:00. Difficulty: Easy Measurements: Ingredients. 1 lb cream cheese 8 ozs Alaskan smoked salmon (lox style) 1 tsp (heaping) prepared horseradish 1 juice of large lemon (Meyer if you have it) fresh dill for garnish Directions. Combine all ingrediants in a food processor until

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directions. Place the smoked salmon in a blender or food processor; blend until smooth. Add the remaining ingredients and blend to …

Rating: 5/5(1)
Total Time: 29 mins
Servings: 25

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How to make the perfect smoked salmon?

  • Temperature control of the smoker is crucial. Don't trust your smoker's built-in thermometer. ...
  • Use a drip pan with warm water in it which to help regulate the heat. Ice can be added to the water if the temperature is climbing too high.
  • Place the salmon on a sheet of foil with a folded rim. ...
  • Don’t over smoke the salmon. ...

What makes smoked salmon so delicious?

  • Sockeye is also known as red salmon because of its brilliantly colored flesh. ...
  • King salmon has a high fat content, and is also a prime candidate for smoking, though many prefer to grill, poach, or bake it, serving it barely seasoned to enjoy ...
  • Keta (also known as chum) was once considered a bottom-of-the-barrel species, destined for pet food. ...

How to make salmon mousse?

Method

  • Blitz 300g salmon in a food processor until smooth.
  • Mix the pureed salmon, cream cheese, lemon juice, dill and chives in a mixing bowl.
  • Lay out a sheet of parchment paper on the side and lay the smoked salmon slices in a rectangle.
  • Place the cream cheese down the centre of the salmon.
  • Wrap the salmon around the filling using the parchment.

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How do you make a smoked salmon?

Instructions

  • Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. ...
  • You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. ...
  • Take your fish out of the brine, rinse it briefly under cold running water, and pat it dry. ...

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