This is an excellent smoked salmon mousse recipe, and one that is incredibly simple to prepare at that. This is one recipe that makes a perfect starter or a light snack to please a crowd. An easy recipe for smoked salmon mousse made with cream cheese and served on cucumber slices.
This tasty mousse is such an easy appetizer, and one of those dishes that your guests will thoroughly admire, while not realizing how easy it is to make. It’s great that you can make it ahead of time. Smoked salmon is a delicacy, and smoked salmon mousse is even better. The cream cheese mitigates the intense saltiness of the smoked fish and adds wonderful creaminess. You’ll only need simple ingredients to make this tasty recipe.
Pro Tips on Cold Smoking the Salmon:
Curing the Salmon
1kg thick mid section salmon fillet yields about 800g of amazing smoked salmon – remember weight is lost in the curing process and the skin is a leathery leftover. Prepare the fillet by running your thumb down the line of bones and then remove them one by one with tweezers. For that 1kg boned salmon fillet, use a cure made of 300g sea salt mixed thoroughly with 50g dark molasses sugar. Take a clean, dry container of a size to snugly accommodate the fish and sprinkle about a fifth of the cure over the bottom before laying the salmon skin side down into it. Spread the remaining cure mix evenly over the surface of the flesh and pat down as a crust. Cover and refrigerate overnight for around 12 hours. The cure will now have drawn moisture from the fish and have produced molasses dark liquid around the salmon. Remove from the container and rinse very thoroughly, disposing of the remaining cure. The skin of the fish will be very firm and leathery. Pat completely dry on kitchen paper then sit skin side down of a Bradley wire rack and leave in an airy cold place for at least 3 hours to further dry the surface.
Check out Gastronomic Travel’s Cold Smoked Salmon Recipe using the Bradley Smoker.
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¾ cup white wine
¼ cup vegetable oil
1 tsp salt
1 Tbsp Dijon mustard
1 sockeye salmon filet
1 8oz package of full fat cream cheese
Zest and juice of 1 lemon
1 Tbsp Dijon mustard
1 Tbsp fresh dill, chopped
Pinch of both salt and pepper
2 English cucumbers
1. Combine all the ingredients for the marinade and cover the salmon in the marinade. Leave to marinate overnight in the fridge;
2. Smoke salmon, skin-side down with Pacific Blend for two hours at 120°;
3. Raise the temperature to 175 °F and smoke for three more hours;
4. Weigh out 4 oz of smoked salmon;
5. Place 4 oz of smoked salmon and remaining ingredients, except for the cucumber, into a food processor and blend until smooth;
6. Cut ½ “ rounds of cucumber and pipe/spoon salmon mousse on top