Anti Inflammatory Salmon Mousse with Crackers
Total time1 hr 15 min
Prep time15 min
Cook time0 min
4.7(28)
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Learn more →Ingredients
8 servings
For the mousse
- 8 oz cold-smoked salmon (lox-style)
- 8 oz cream cheese, softened
- ⅓ cup crème fraîche
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, finely chopped
- 1 tbsp capers, drained and roughly chopped
- 1 tsp prepared horseradish
- ¼ tsp freshly ground black pepper
- salt, to taste
For serving
- crackers, for serving
- fresh dill sprigs, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Add the cream cheese to a food processor and process until completely smooth, about 30 seconds, scraping down the sides once.
- 2
Add the cold-smoked salmon, crème fraîche, lemon juice, lemon zest, horseradish, and black pepper to the food processor. Pulse 8–10 times until the salmon is broken down and the mixture is mostly smooth with a few small flecks of salmon remaining — do not over-process to a completely uniform paste.
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