Easy Smoked Salmon Mousse for Appetizers
The smoked salmon mousse is a delicious and versatile spread that we can use to prepare tasty appetizers or snacks for an aperitif.
| seasson | Summer, Spring |
| Ingredients | 8 |
| ease of the | Easy to do so |
| Reading in | 15 minutes |
Smoked Salmon Mousse: Easy and Quick Recipe for Our Salmon Appetizers
The salmon mousse is a delicious and versatile spread that we can use to make tasty appetizers or snacks for an aperitif. This recipe is quick and easy—just a food processor to blend all the ingredients together.
Once it’s ready, we can use it to fill vol-au-vent, puff pastries, canapés, or bruschetta. In short, the possibilities are endless!
Perfect for Christmas: How to Make Smoked Salmon Mousse
Salmon is a classic favorite during the Christmas holidays, often featured on the table for Christmas Eve, Christmas Day, and New Year’s. Our smoked salmon mousse will make your spread even more special and give your guests more delicious options to enjoy.
To make it, you only need smoked salmon, robiola cheese, and a bit of fresh cream, which gives the mousse a light flavor and a frothy texture. You can pipe it using a piping bag, but if you don’t have one, a teaspoon works just as well to spread it!
For our salmon mousse, we decided to fill the vol-au-vent and use it as a topping for bread canapés. We made the canapés in the shape of stars using a simple cookie cutter, but they’d also look great as squares or triangles. To finish the dish, we added lemon zest, black pepper, and chives, though parsley or a mix of dried herbs would work just as well!
Variants : Serving Ideas for Your Salmon Mousse Canapés
We chose robiola and fresh cream for a delicate flavor that enhances the taste of the salmon. However, you can replace the robiola with cream cheese, mascarpone, or well-drained ricotta. If you skip the cream, you can still make the mousse the same way—it’ll just be a little more compact, but still delicious .
This salmon mousse comes together in just a few minutes, so it’s best to make it right before serving. However, if you want to prep ahead of time, you can make it in advance, store it in the fridge, and then transfer it to a piping bag when you’re ready to use it.
Go ahead, give this super easy recipe a try—it’s perfect for Christmas tables! And if you like, feel free to send us photos of your salmon canapés!
Ingredients for the Best Smoked Salmon Mousse
Ingredients
Method
- We put the smoked salmon in the chopper and add the robiola. Let's add the fresh cream and whisk so as to have a creamy mixture.
- We put the salmon mousse in a sac à poche and fill the vol au vent.
- At the vol au vent we can accompany salmon canapés. We made them with bread for tramezzini cut in the shape of a star and passed in a static oven at 170 degrees C for 6-8 minutes (or in a ventilated oven at 160 degrees C for the same time). But we can also use a toaster to do first, they will be delicious the same. If we are in a hurry we can also cut into four squares (or triangles) of the pancarrè slices and so we will also have less bread scrap.
- We decorate both the vol au vent and the canapés with lemon zests (we made them with riga-limoni), ground black pepper and fresh peltile chives (cut with scissors)
- A part of the mousse we can put it in the bowls and bring it to the table with slices of toast, perhaps in the shape of a star.
