This salmon cream cheese mousse is smooth, smokey, and so flavorful! It is an easy appetizer that can also be served for breakfast, light lunch, or as part of a brunch spread.
1poundcanned red salmonskinless and boneless, (15 to 16 ounces)
8ouncesplain cream cheeseroom temperature, 1 block, regular or reduced fat
2tablespoonsfinely grated onion
1tablespoonfresh lemon juice
1 ½teaspoonswhite horseradish
½teaspoonWright's Liquid Smokehickory flavor (near the BBQ sauce at the market); scant teaspoon
Serve with your favorite crackers, toasted bagel, cucumber slices, or matzo.
Instructions
Take the cream cheese out of the refrigerator to soften for about a half hour prior to making.
Drain salmon. Remove skin and bones, if any. Flake salmon with a fork in a medium sized bowl.
Put all the ingredients in the bowl with the salmon, and combine well with a fork or spoon.
Serve salmon spread in a bowl as an appetizer with crackers and cucumbers, or serve as a spread for bagels for brunch or dairy meals. Make ahead and store in the refrigerator or serve immediately.
Notes
Take the cream cheese out of the refrigerator about an hour before you want to prepare the salmon mousse so it has time to soften and come to room temperature.
Buy boneless and skinless canned salmon so the dish is easier and quicker to prepare.
Red salmon is better because it is usually more flavorful, but pink salmon will also work for this recipe.
It's fine to get salted salmon, since this recipe includes no additional salt.
This salmon dip tastes even better the second day as the flavors meld.
Substitute liquid smoke for Worcestershire sauce if needed.
Make it dairy free by using vegan cream cheese.
How to store: Store in the refrigerator in an airtight container up to 3 days.
How to freeze: I do not recommend freezing this recipe.