Smoked Salmon Mousse
Submitted by gumbo
Smoked salmon mousse layered with a green spinach stripe, set in a ring mold with cream cheese, sour cream, whipped cream, dill, and a hit of lemon. Elegant make-ahead party appetizer.
YIELD
12 servingsPREP
30 minCOOK
0 minREADY
3 hrsThree layers, one mold, and a dramatic unmolded reveal. This smoked salmon mousse is a classic dinner-party showpiece built around a pink-green-pink stripe: salmon mousse on the bottom, a spinach-tinted band in the middle, and another salmon layer on top.
The gelatin is what makes the slice hold its shape on the plate. Only a single envelope is needed because the cream cheese and whipped cream already give structure. Bloom the gelatin first in cold water, then microwave until clear. Lumps won’t dissolve later, no matter how long you process.
Folding the whipped cream in with brief on-off pulses is the textural key. The mousse should be airy, not whipped to death. The spinach must be squeezed bone-dry before it meets the base or the middle layer weeps pale green water into the salmon layers.
Chef Tips
- Line the mold with plastic wrap, leaving overhangs. That way you can lift the set mousse out cleanly without the stress of the hot-water dip.
- Chill the bowl and whisk before whipping the cream. Cold equipment gives you more volume and a stiffer peak that holds up when folded.
- Don’t over-process the salmon. You want visible flecks of pink in the finished mousse, not a uniform purée.
- Serve with thinly sliced pumpernickel or crisp rye toasts. The dark bread and dill are the traditional pairing for a reason.
Variations
- Swap dill for chopped fresh tarragon or chives for a different herbal profile.
- Replace the spinach layer with blanched watercress for a peppery middle band.
- Fold in a tablespoon of prepared horseradish for a sharper, more grown-up bite.
Ingredients
Directions
In a small glass measure, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Microwave at High for 1 minute or until dissolved. Using a knife, pierce top of spinach package in several places; place on plate. Microwave at High for 5 minutes. Cool. Squeeze out as much moisture as possible.
In processor, blend cream cheese with sour cream until smooth. Add smoked salmon and dill; process using on-off turns until coarsely chopped. Add lemon juice, paprika, pepper and dissolved gelatin. Process for a few seconds until mixed. Add whipped cream; blend in using on-off turns until mixture is just smooth.
Remove all but 1 cup of mixture from processor and set aside. To the remaining 1 cup mixture, add spinach and process until smooth. Divide reserved smoked salmon mixture in 2. Evenly spread reserved half of smoked salmon mixture in an oiled 6 cup ring mold or small loaf pan, lined with plastic wrap. Evenly spread with spinach mixture for the middle layer, then top with remaining smoked salmon mixture. Cover and refrigerate until set, about 3 hours to overnight.
To unmold, loosen edges with a knife and dip quickly in hot water and unmold on to a serving platter. Garnish with lemon slices and dill sprigs. Serve with crackers and thinly sliced pumpernickel bread.
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