Smoked Salmons Mousse

Smoked Salmons Mousse


Serve: 6


  • 1/4 pound smoked salmon, slices or scraps

  • 4 ounces Philadelphia Neufchatel Cream Cheese

  • 4 heads Belgian endive

  • 1/4 cup sour cream

  • Kosher salt and freshly ground pepper

  • Fennel fronds or fresh dill sprigs


  1. In a food processor, combine the smoked salmon, cream cheese, and sour cream and process until smooth.

  2. Taste and season with a bit of salt, if needed, and a touch of pepper. (Because of the salmon's salt content, it rarely needs additional salt.)

  3. Scrape the mixture into a piping bag fitted with a medium star tip.

  4. Set aside while preparing the Belgian endives.

  5. Cut off the root end from each head and separate the leaves.

  6. Using a paring knife or kitchen shears, round off the root end of each leaf.

  7. Pipe a rosette of smoked salmon mousse at the base of each leaf.

  8. Arrange the filled leaves on a platter, and garnish with the fennel fronds.

More about Smoked Salmon Recipes

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