This Smoked Salmon and Philadelphia Mousse will become your new must-have for the holidays!
Smoked salmon, finely chopped dill, and lemon are mixed into a base of cream cheese and Greek yogurt to turn into the creamiest and tastiest dip ever.
Preparing the Smoked Salmon and Philadelphia Mousse is very easy and will only take you 15 minutes: just smoked salmon, cream cheese, yogurt, pepper, and lemon juice. I used Philadelphia cheese, but you can also choose another one based on your preferences.
First, combine the cream cheese, Greek yogurt, lemon juice, and zest in a food processor. Blend until smooth, then add the finely chopped dill and smoked salmon. Season with salt and pepper to taste, and you’re done.
Once prepared, there are no limits to how you can use this simple and classic sauce. Prepare it for your next dinner or party accompanied by a variety of crackers, breadsticks, and vegetables, or spread it on crostini or bagels for an appetizer with friends. Or you can serve it as finger food in a small glass with a delicious savory crumble at the base, and if you have some left, why not put a little on a slice of toasted whole wheat bread for a savory breakfast?
I often prepare it by hand, without the help of the food processor, to avoid cleaning too many utensils, but sometimes an extra hand doesn’t hurt, especially when you’re in a hurry, so technology is welcome. And speaking of kitchen aids, if you want to speed up this preparation as much as possible and you have it, you can also make this recipe with the Thermomix: you will find ingredients and procedure in the notes at the bottom of the recipe.
The Salmon and Philadelphia mousse is really simple to make and guarantees a successful result.
A delicious, creamy accompaniment perfect to present for lunch or dinner in company but beware, you won’t be able to resist the smoked salmon and Philadelphia mousse, so prepare it in quantity!
You can find other recipes based on fresh or smoked SALMON below
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 110.07 (Kcal)
- Carbohydrates 2.27 (g) of which sugars 1.15 (g)
- Proteins 7.83 (g)
- Fat 7.80 (g) of which saturated 0.53 (g)of which unsaturated 0.75 (g)
- Fibers 0.24 (g)
- Sodium 568.77 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 oz smoked salmon
- 1/2 cup Greek yogurt (or whole yogurt)
- 8 oz cream cheese (Philadelphia, robiola)
- 1 tsp lemon zest (grated)
- 1/2 lemon (juice)
- to taste salt
- Half tsp dill
- 1 pinch black pepper (ground)
- crostini
- breadsticks
- bread (toasted)
- crackers
- carrots (celery, and other crudités)
Tools
- Food processor
- Bowl
Steps
First, cut the Smoked Salmon into strips and then into fairly small cubes. Put the cream cheese, yogurt, lemon juice and zest, and a pinch of salt in a food processor and blend until smooth, then transfer everything to a bowl.
Incorporate the smoked salmon and dill into the Philadelphia mixture and stir with a spoon or spatula until combined and you get a homogeneous mixture. Taste and adjust salt and pepper if needed. Your Smoked Salmon and Philadelphia Mousse is ready to be served! Put it in the refrigerator if you don’t use it immediately.
THERMOMIX SALMON AND PHILADELPHIA MOUSSE
To prepare the Salmon and Philadelphia Mousse with the THERMOMIX you will need: 7 oz smoked salmon, 5 oz Philadelphia or other cream cheese, 1 oz of butter, 1 tablespoon of lemon juice, a pinch of ground black pepper. PROCEDURE: Put the chopped smoked salmon in the Thermomix bowl and activate for 15 sec. vel. 7. Add the cream cheese (Philadelphia), softened butter, a pinch of pepper, and lemon juice and set Vel. 5 for 20 sec. Here is your Salmon and Philadelphia Mousse ready.
NOTES
For a stronger taste, you can add chopped capers to the mousse.
Ideas for serving the smoked salmon and Philadelphia sauce: spread on crostini or bagels; served in a bowl with crackers, breadsticks, or crudités; on a slice of whole wheat bread for an extra savory breakfast; or in a chic version inside small glasses with crumbled crackers at the bottom to simulate a savory cheesecake.
You can prepare the Salmon and Philadelphia Mousse 1 day in advance. When ready to serve, give it a good stir to make it creamy again and ensure it hasn’t firmed up too much.
STORAGE
The Smoked Salmon and Philadelphia Mousse is best eaten freshly made, but if you have any leftover, it can be stored in an airtight container in the refrigerator for up to 2 days.
