Recipe by Rob
"This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells."
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1 (8 ounce) package
cream cheese, softened
dried dill weed to taste
salt and pepper to taste
I've been making this recipe for quite a while and always gets good reviews by guests. I omit the roe (I don't think it needs it.)
Serving tip to really impress your guests: get the phillo cups in the frozen section and bake as directed on the package. After they have cooled, pipe in the salmon mousse into the phillo cups. Top with a little fresh dill. This is a very easy, impressive dish for a cocktail party!
My first attempt came out very bland. If I try again then I'll add more and better quality smoked salmon.
Be improve the look of this dish, I lined a small bowl (a large teacup would do) with clingfilm, then with cold smoked salmon, then filled it with the mousse. Then I folded the edges of the smoked salmon over the top, followed by the clingfilm. I chilled the mousse like this, then inverted onto a platter and removed the clingfilm. The result was a beautiful mound of smoked salmon with the delicious mousse inside. Fantastic.
Great recipe. I served it on cucumber slices. Omitted the salmon roe.
It was the hit of my Christmas party - not one lick left in the dish! Added horseradish as suggested, plus a couple of drops of Tabasco and it was irresistible. Thank you.
This was a huge hit! I made this for a huge party I was hosting. I piped the mousse with a pastry bag in slightly cooked phyllo cups and topped with a chive. The guests gobbled these up by the dozen. It does help to have the large cuisinart, as I burned out my engine on the mini-prep because I made four batches.
I omitted the lemon juice and added a clove of garlic. Delicious on bagel chips.
Made this and incorporated some suggestions below. Used 2/3rds the cream cheese amount so that the smoked salmon flavor would come through. Used probably about two tablespoons of fresh dill, and added a teaspoon of horseradish. Piped into some premade phyllo cups and garnished with another sprig of dill. Very tasty, creamy salmon dish. Received several complements and I would definitely make this again. It did honestly only take about 15 minutes to make, and I made the mousse the day before, refrigerated, and then piped into phyllo just before leaving the house just to ensure they kept from getting soggy. I didn't notice that the flavor changed too much overnight one way or the other by the way.
* Percent Daily Values are based on a 2,000 calorie diet.
Smoked Salmon Mousse
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 54
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