Cookwith

Name: Smoked Salmon Mousse with Salmon Roe & Crispbread
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 120g smoked salmon, finely chopped; 100g cream cheese, softened; 2 tbsp crème fraîche or sour cream; 1 tbsp fresh dill, finely chopped (plus extra for garnish); 1 tsp lemon zest; 1 tsp lemon juice; 1 tsp capers, chopped; 1 small shallot, finely minced; Salt and black pepper, to taste; 2 tbsp salmon roe (ikura) for garnish; 2 large pieces crispbread (such as Swedish knäckebröd or seeded crackers); 1/2 tsp fennel seeds (for crispbread, optional)

Smoked Salmon Mousse with Salmon Roe & Crispbread

miradugm

This elegant smoked salmon mousse with salmon roe and crispbread is a show-stopping appetizer that combines creamy, smoky, and briny flavors with a satisfying crunch. The mousse is light yet rich, flecked with fresh dill and brightened with lemon, while the salmon roe adds a luxurious pop and subtle oceanic burst. Paired with aromatic, crackly crispbread, this dish is perfect for entertaining or as a sophisticated starter to a special meal. Its beautiful presentation makes it absolutely Instagram-worthy, and it's as fun to assemble as it is to eat!

Ingredients

Instructions

In a medium bowl, combine the chopped smoked salmon, softened cream cheese, crème fraîche, dill, lemon zest, lemon juice, capers, and minced shallot.
Mix gently but thoroughly until well combined. Taste and season with salt and black pepper as needed.
Spoon the mixture into a ring mold or ramekin lined with plastic wrap for a neat presentation, or simply mound onto a plate. Chill for 15 minutes to firm up.
To serve, unmold the mousse onto a plate. Top with a generous spoonful of salmon roe and a small sprig of dill.
Arrange the crispbread pieces on the side. If desired, sprinkle with fennel seeds for extra flavor and aroma.
Serve immediately, spreading the mousse on the crispbread for each bite.