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Whipped Smoked Salmon Mousse with Dill
Silky, rich, and beautifully balanced, this Smoked Salmon Mousse combines premium smoked salmon with creamy cheese and fresh herbs for an irresistibly smooth finish.
Allow the cream cheese to come to room temperature until soft and easily spreadable.
Place the cream cheese, sour cream, lemon juice, and lemon zest into a food processor. Blend until the mixture is completely smooth, light, and creamy, pausing to scrape down the sides as needed.
Add the Dijon mustard, fresh dill, chives, smoked paprika, cayenne pepper (if using), and capers. Blend briefly until the herbs and seasonings are evenly incorporated throughout the mixture.
Roughly chop the smoked salmon and add it to the processor. Pulse until silky and mousse-like for a smooth finish, or fold the salmon through by hand for a more rustic texture.
If the mousse feels too firm, add 15-30ml milk or double cream and blend again until light, airy, and perfectly spreadable.
Taste and adjust the seasoning with fine sea salt and freshly ground black pepper. Be mindful of the natural saltiness of the smoked salmon before adding extra salt.
Spoon the mousse into a serving bowl, ramekins, or a piping bag. Cover and refrigerate for at least 1 hour to allow the flavours to develop and the texture to firm up.
Just before serving, create decorative swirls across the surface with the back of a spoon. Finish with ribbons of smoked salmon, a scattering of fresh dill or chives, and a little lemon zest if desired. Serve with crisp crostini, crackers, toasted sourdough, or fresh vegetable crudités.
A few details make all the difference
01
Start with a Smooth Foundation
Allow the cream cheese to soften fully at room temperature before blending. Soft cream cheese combines far more easily with the sour cream and lemon, creating a light, silky texture without lumps.
02
Blend Until Light and Airy
Take your time when blending the cream cheese, sour cream, lemon juice, and zest. Scraping down the sides of the processor ensures every ingredient is incorporated, resulting in a beautifully smooth and fluffy mousse.
03
Chill for the Best Flavour and Texture
After blending, refrigerate the mousse for at least an hour. Chilling allows the flavours of the smoked salmon, herbs, and lemon to develop while giving the mousse a firmer, more luxurious consistency.
Why this recipe works
Whether served atop warm artisan toast, nestled among a brunch spread, or presented as a stylish starter for guests, it brings a touch of understated luxury to any table while remaining wonderfully easy to prepare.
Cook’s notes
For the smoothest, most luxurious mousse
Allow the cream cheese to soften fully at room temperature before mixing. Starting with softened cream cheese helps it blend effortlessly with the sour cream and lemon, creating a silky, lump-free texture. Using cream cheese straight from the fridge can make it difficult to achieve the light, velvety finish that gives this mousse its elegant consistency.
Recipe by Flora Ashbury · Published 3 September 2026
Prep75 minsCook—Total75 minsServes4Energy160 kcal
Method
Allow the cream cheese to come to room temperature until soft and easily spreadable.
Place the cream cheese, sour cream, lemon juice, and lemon zest into a food processor. Blend until the mixture is completely smooth, light, and creamy, pausing to scrape down the sides as needed.
Add the Dijon mustard, fresh dill, chives, smoked paprika, cayenne pepper (if using), and capers. Blend briefly until the herbs and seasonings are evenly incorporated throughout the mixture.
Roughly chop the smoked salmon and add it to the processor. Pulse until silky and mousse-like for a smooth finish, or fold the salmon through by hand for a more rustic texture.
If the mousse feels too firm, add 15-30ml milk or double cream and blend again until light, airy, and perfectly spreadable.
Taste and adjust the seasoning with fine sea salt and freshly ground black pepper. Be mindful of the natural saltiness of the smoked salmon before adding extra salt.
Spoon the mousse into a serving bowl, ramekins, or a piping bag. Cover and refrigerate for at least 1 hour to allow the flavours to develop and the texture to firm up.
Just before serving, create decorative swirls across the surface with the back of a spoon. Finish with ribbons of smoked salmon, a scattering of fresh dill or chives, and a little lemon zest if desired. Serve with crisp crostini, crackers, toasted sourdough, or fresh vegetable crudités.
Cook’s notes
For the smoothest, most luxurious mousse: Allow the cream cheese to soften fully at room temperature before mixing. Starting with softened cream cheese helps it blend effortlessly with the sour cream and lemon, creating a silky, lump-free texture. Using cream cheese straight from the fridge can make it difficult to achieve the light, velvety finish that gives this mousse its elegant consistency.
Cooking mode
Whipped Smoked Salmon Mousse with Dill
Allow the cream cheese to come to room temperature until soft and easily spreadable.
Place the cream cheese, sour cream, lemon juice, and lemon zest into a food processor. Blend until the mixture is completely smooth, light, and creamy, pausing to scrape down the sides as needed.
Add the Dijon mustard, fresh dill, chives, smoked paprika, cayenne pepper (if using), and capers. Blend briefly until the herbs and seasonings are evenly incorporated throughout the mixture.
Roughly chop the smoked salmon and add it to the processor. Pulse until silky and mousse-like for a smooth finish, or fold the salmon through by hand for a more rustic texture.
If the mousse feels too firm, add 15-30ml milk or double cream and blend again until light, airy, and perfectly spreadable.
Taste and adjust the seasoning with fine sea salt and freshly ground black pepper. Be mindful of the natural saltiness of the smoked salmon before adding extra salt.
Spoon the mousse into a serving bowl, ramekins, or a piping bag. Cover and refrigerate for at least 1 hour to allow the flavours to develop and the texture to firm up.
Just before serving, create decorative swirls across the surface with the back of a spoon. Finish with ribbons of smoked salmon, a scattering of fresh dill or chives, and a little lemon zest if desired. Serve with crisp crostini, crackers, toasted sourdough, or fresh vegetable crudités.
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