Salmon Mousse

Salmon Mousse Recipe | Five Senses Palate

When I am entertaining at home I love serving little bites and having variety. Sharing my food is something I truly enjoy. I’d probably have a party every week if I could and if I didn’t have to clean the house before and after the party 🙂 This Salmon Mousse recipe is great for entertaining because it can be prepared ahead of time, uses very few ingredients, it takes literally 5 minutes to make and looks very pretty and festive.

You always need to have an easy go-to appetizer recipe specially if you are also preparing a bigger meal, like say for any holiday. I use canned wild salmon which is an excellent and inexpensive way to serve this fantastic brain boosting fish. There is a couple of things I’d recommend when buying canned salmon: buy wild salmon instead of farmed and make sure is BPA free, read the labels. There are few brands that sell good quality at great prices. You can serve the Salmon Mousse on top of crackers, toasted bread or as a spread. I like to serve it in store bought Phyllo cups which are great to use for parties. They can be filled with savory or sweet flavors, they look very pretty and fancy.

If you are looking for an easy appetizer try this recipe anytime. This Salmon Mousse served on phyllo cups is crunchy, airy, creamy and everything you look for in the perfect bite.

Ingredients:
(makes about 1 1/2 cup – fills about 24 phyllo cups)

Mousse:
1 14 oz. Can Wild Salmon
1/4 cup part skim ricotta cheese
1/4 cup Neufchatel cheese
1 Tablespoon fresh dill
1 teaspoon smoked paprika
Salt to taste

For serving:
24 store-bought Phyllo cups
Fresh dill
Black Roe (optional)

Drain the salmon, place in a food processor, add cheese, paprika and dill. Run on low until you have a smooth paste. Taste and season with salt. Spoon the mousse into the Phyllo cups and top with fresh dill. For a nicer look you can add the mousse to a piping bag with a star tip and swirl in the cup. Top with black roe for a nice contrast and pretty look (optional). Enjoy!

Cook’s Note: You can make the mousse ahead of time, refrigerate up to 12 hours, fill the cups when you are ready to serve.

Salmon Mousse Recipe | Five Senses Palate

Salmon Mousse Recipe | Five Senses Palate

Salmon Mousse Recipe | Five Senses Palate

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