While for those of us in the United States (perhaps Alaska and the Pacific Northwest excluded), salmon is special and certainly not the cheapest thing at the fish counter, in Sweden, it’s a “poor man’s” fish and eaten in many different forms on the regular, like this Salmon Mousse with Rye Crisps hors d’oeuvres. Salmon is frequently eaten fresh and simply roasted or grilled, but in this instance I’m using it preserved as the famous salt cured gravlax that we eat with our bagels. And this Salmon Mousse with Rye Crisps hors d’oeuvres is definitely reminiscent of bagels, lox, and cream cheese. In fact, it’s all the ingredients combined into a smooth and rich mousse and then served on rye crisps for perfect blend of flavors and textures. And while Salmon Mousse with Rye Crisps is quite untraditional for a United States Thanksgiving, something like it would certainly be present in the Swedish equivalent that I was paying homage to with my Thanksgiving 2014 Menu. And the Salmon Mousse with Rye Crisps was perfect next to the pickled herring, which was also served. Added bonus, the Salmon Mousse with Rye Crisps is very easy to make. Just be sure to clean out your blender really well post Salmon Mousse with Rye Crisps otherwise your green smoothies will never be the same!
Salmon Mousse with Rye Crisps
Ingredients
- 8 ounces gravlax or smoked salmon if you can’t find salt cured
- 6-8 ounces mascarpone preferred or cream cheese
- 2 tablespoons fresh dill
- 1 package Wasa crisps or other rye crackers
Instructions
- Place in the blender or food processor.
Blend until smooth. Serve with a lemon zest curl, dill sprig, and rye crisps.
This mousse sounds awesome! I had a French roommate for a while and she would make something similar on a regular basis. Definitely an important tip about cleaning the blender – I learned that the hard way once, and yes, it was with a smoothie, ha!
Gross, right? These are the important tips we can impart!
I love salmon mousse! Being in the Pacific NW, we have an abundance of salmon and I could eat it morning, noon, and night. This looks like a great dish to bring to upcoming holiday parties!
It’s easy and delicious, the perfect party favor and hostess gift.
We always have smoked salmon in the freezer. I love the ease of making this delicious mousse for a party.
I keep it in the freezer, too. This recipe makes it a really smart thing to have on hand.
I love salmon in any form, and this looks to be no exception! The only problem with this recipe is that I would wind up just eating it with a spoon! LOL
Eh, it happens, right? And so good with eggs and toast.
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Sounds like a good way to use leftover salmon. I’ll try it.
Thanks