Rye Free Smoked Salmon Mousse

Total time1 hr 15 min

Prep time15 min

Cook time0 min

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Ingredients

6 servings

8 oz hot-smoked salmon, skin removed, flaked
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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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