Salmon Mousse

  • Preparation 15 MIN
    Cooking 2 MIN
    Chilling 3 H 30 MIN
  • Servings 1
  • Makes 12 servings
  • Freezes
This luscious and creamy salmon mousse is great for dipping crackers.



  1. In a glass or ceramic baking dish, coat the salmon in the oil. Season with salt. Cover with plastic wrap. Cook in the microwave oven for 2 to 3 minutes, 1 minute at a time, until cooked. Let cool. Refrigerate for 1 hour 30 minutes or until completely chilled. Drain.
  2. Lightly oil a 9-inch (23 cm) tart pan with removable bottom or a pie plate. Line with plastic wrap.
  3. In a food processor, purée the cream cheese, sour cream, Sriracha and salmon until smooth. Use a spatula to scrape down the sides of the food processor as needed. Transfer the mixture to a bowl. Add half of the chives. Season with salt and mix gently. Spread out in an even layer in the prepared pie dish. Cover with plastic wrap and refrigerate for 2 hours.
  4. Remove the plastic wrap from the top of the mousse. Unmould the mousse and place on a serving dish. Remove the remaining plastic wrap from the mousse. Let sit out at room temperature for 15 minutes. Garnish with the salmon roe (if using), remaining chives and a few chervil leaves. Serve with crackers. The salmon mousse will keep for 5 days in the refrigerator.

To help you with this recipe

Fluted Tart Pan 23 cm (9 in)

This round tart pan is perfect for baking both savoury and sweet tarts. The dark metal creates a crispy crust and the removable bottom allows for easy unmolding and cleaning.

16.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.