Reviewed: May 22, 2012

I'm 8 months pregnant & I've been craving salmon mousse from a local restaurant that folded. This is not the same recipe... it's better! I used fresh dill from my herb garden and packaged lemon juice because it's what I had on hand. I will defiantly be making this again.

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Reviewer:

BABHaywood

Reviewed: Dec. 11, 2011

Easiest and best tasting recipe I have found for salmon mousse.

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2 users found this review helpful

Reviewer:

CASTOWAYS

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Reviewed: Nov. 21, 2011

Easy, fast and tasty! win win win

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Reviewer:

MommaB2Three

Reviewed: Feb. 14, 2011

Made this the other night, but quantities of the smoked salmon came in 3oz packages, so I bought two of them to make this. The only other thing I did was used the reduced fat cream cheese. Wife loved it (too fancy for the kids), and since it made a lot, I brought some for work -- people gobbled it up and wanted the recipe! I will definitely make this again!

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7 users found this review helpful

Reviewer:

MasterGrillAZ

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Cooking Level: Intermediate

Home Town: Deland, Florida, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jan. 4, 2011

This recipe makes a nice presentation, but it tastes very similar to lox with cream cheese.

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6 users found this review helpful

Reviewer:

TWagner

Cooking Level: Intermediate

Home Town: Elkins Park, Pennsylvania, USA

Reviewed: Dec. 13, 2010

My first attempt came out very bland. If I try again then I'll add more and better quality smoked salmon.

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Reviewer:

OPAL45

Cooking Level: Intermediate

Reviewed: Dec. 4, 2010

Fantastic

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Reviewer:

jsk181

Reviewed: Nov. 25, 2010

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.

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11 users found this review helpful