Salmon mousse is a festive appetizer that is delicious yet easy to prepare. The only equipment you need is an immersion blender. You can serve it in small glasses like I did here, but it is also excellent for canapés: cut out round pieces of bread, toast them, and place some salmon mousse on top.
This is how salmon mousse is made in Italy, with ricotta. You could also use cream cheese, but I prefer ricotta as it has a more neutral flavor.
For a more economical version of salmon mousse with a lighter salmon flavor, you could increase the ricotta to 250 grams (1 cup). Then you will need to add some salt to make up for using less salmon.
For 4-6 servings as an appetizer
100 grams (3.5 oz) cold smoked salmon, I used sockeye wild-caught salmon
100 grams (7 Tbsp) ricotta
100 ml ( 7 Tbsp) whipping cream
fresh dill (1/2 Tbsp minced + some sprigs for garnish)
freshly ground black pepper, to taste
freshly squeezed lemon juice, to taste
salt (if needed), to taste
Roughly chop the smoked salmon, and place it in a blender jar together with the ricotta.
Blend until smooth, scraping down the sides of the container as needed.
Whip the whipping cream…
…until it’s firm. You can also use an immersion blender for this (make sure it is thoroughly cleaned), or whip it by hand with a whisk.
Place the salmon and ricotta mixture in a bowl and fold the whipped cream gently into the salmon mixture in 3 or 4 additions with a silicon spatula.
Work gently from below, to keep as much air in the mixture as possible.
Keep going until the mousse is smooth.
Then fold in 1/2 tablespoon of minced dill (stems removed first).
Add freshly squeezed lemon juice to taste. I used only 1 or 2 teaspoons.
Add freshly ground black pepper to taste.
Add salt only if needed. (If you increase the ricotta to 250 grams, salt will probably be needed.)
A piping bag is a handy way to neatly dispense the salmon mousse into serving glasses, or on toast.
Place in the refrigerator to allow the flavors to blend. The mousse can be made up to a day in advance. Take it out of the refrigerator about half an hour before serving, so that it will be served cool but not cold.
Garnish with a sprig of dill.
We enjoyed this with a Capital Croce by Anselmi, a Soave that is not officially a Soave with a great mineral character yet also creamy because of some aging in used oak.
Choo chee, seafood (in this case mackerel) in a sauce of coconut milk and red curry paste, is one of my favorite Thai dishes.