Smoked Salmon Mouse

Preparation info

  • Makes

    1⅓ cups

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This easy mousse, made with light cream cheese and lowfat yogurt, can be served as a dip with cucumber rounds or chilled and piped onto the rounds and served as canapés. If you can, prepare this a day or two in advance so the flavors have a chance to develop. Many delis sell inexpensive smoked salmon trimmings, which work fine for this mousse.


  • 2 ounces sliced smoked salmon, cut into ½-inch pieces, or trimmings
  • 8 ounces light cream cheese
  • cup lowfat or nonfat yogurt
  • 1 tablespoon minced scallion, white part only, or more to taste
  • 1 tablespoon fresh lemon juice, or more to taste
  • 2 tablespoons chopped dill, or more to taste
  • Freshly ground white pepper
  • Tiny dill sprigs, for garnish
  • 1 seedless cucumber, scrubbed and cut into ¼-inch slices


    1. Combine the smoked salmon, cream cheese, yogurt, scallion, lemon juice, dill, and pepper in a food processor and process until smooth. Correct seasonings, adding more scallions, lemon juice, dill, and/or pepper to taste.
    2. Transfer to a bowl and serve as a dip, garnished with dill sprigs and with the cucumber slices arranged around the bowl. Or chill the salmon mixture until stiff enough to pipe through a fluted pastry tube onto the cucumber slices. Garnish each with a small dill sprig.