Paleo Smoked Salmon Mousse
Elegant enough for a dinner party spread but genuinely simple to pull together, this smoked salmon mousse is the kind of appetizer that makes guests think you spent far more time in the kitchen than you actually did. The secret to its cloud-like texture is whipped coconut cream — chilled overnight so the fat separates and beats up into soft, billowy peaks that stand in beautifully for the dairy-based versions you'd typically find at a catered event. Fresh lemon juice, lemon zest, dill, chives, and a touch of horseradish fold into the salmon base, giving every scoop a bright, briny punch that feels anything but austere. Because every ingredient here is whole-food and grain-free by nature, there's no need to audit labels or swap anything out — it just works. Served alongside crisp cucumber rounds and endive leaves, it doubles as its own built-in vessel situation, which means no crackers required and no compromises on the table. This recipe makes six servings, so it's perfectly scaled for a small gathering or a weekend appetizer you can graze on through the afternoon. Make it at least an hour ahead and let the fridge do the final work — the mousse firms up beautifully and is ready to scoop straight from the bowl.
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Learn more →Ingredients
6 servings
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 8 oz smoked salmon
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp prepared horseradish (no added sugar or cream)
- ¼ tsp fine sea salt
- ¼ tsp black pepper
For serving
- 1 english cucumber, sliced into rounds, for serving
- 2 heads belgian endive, leaves separated, for serving
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a large mixing bowl, leaving the watery liquid behind. Using a hand mixer or stand mixer, beat the coconut cream on medium-high speed until it holds soft, billowy peaks, about 2–3 minutes. Refrigerate while you prepare the salmon base.
- 2
Add the smoked salmon, lemon juice, lemon zest, dill, chives, horseradish, salt, and pepper to a food processor. Pulse 8–10 times until the salmon is broken down into a coarse, uniform paste — some small flecks of salmon are fine; avoid over-processing to a completely smooth purée.
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