Red Meat Allergy Friendly Smoked Salmon Mousse
Total time1 hr 15 min
Prep time15 min
Cook time0 min
4.6(29)
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Learn more →Ingredients
6 servings
- 8 oz hot-smoked salmon, skin removed, flaked
- ½ cup full-fat greek yogurt
- 3 oz cream cheese, softened
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp prepared horseradish
- ¼ tsp black pepper, freshly ground
- salt, to taste
For serving
- 1 tbsp fresh dill sprigs, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Add the flaked hot-smoked salmon, cream cheese, Greek yogurt, and olive oil to a food processor. Pulse 8–10 times until the mixture is mostly smooth with a few small flakes remaining — do not over-process to a completely uniform paste, as a little texture improves the final mousse.
- 2
Add the lemon juice, lemon zest, horseradish, and black pepper. Pulse 3–4 more times until just combined and the mixture is light and cohesive.
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