This smoked salmon mousse is a very versatile appetizer recipe that is ultra low in carbohydrates. Keto, gluten free, and LCHF recipe with video tutorial.
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This delicious mousse is super easy to prepare. I prefer to use hot smoked salmon, which is different from cold smoked salmon! If you are unclear on the differences here is a great explanation from The Nibble. However, this recipe also works well with cold smoked salmon, unsmoked cooked salmon, or smoked mackerel. It's naturally low in carbs, so just make sure that you provide suitable chips for scooping up all the fishy goodness!
Watch my video or scroll down for the full recipe and printable recipe card.
How to Make a Smoked Salmon Mousse
Add the hot smoked salmon fillet, cream cheese, lemon juice and some black pepper to a blender.
You could also add some horseradish if you like! Blend until smooth.
Test for seasoning and add more lemon juice and/or horseradish as desired. Transfer to a serving bowl and garnish with paprika.
- 1 hot smoked salmon fillet, approx 6 oz
- 4 oz cream cheese
- 1 tbs lemon juice
- black pepper
- horseradish, optional
- paprika, for garnish
- Add the salmon, cream cheese and black pepper to a blender and blend until smooth.
- Add lemon juice and horseradish (if using) to taste and blend again.
- Transfer to a serving bowl and garnish with paprika.
1.5g net carbs per serving (quarter of the mousse)
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Nutrition InformationYield 4 Serving Size Quarter of the mousse
Amount Per Serving Calories 146Total Fat 11gSaturated Fat 5gCholesterol 40mgSodium 424mgCarbohydrates 1.5gNet Carbohydrates 1.5gFiber 0gProtein 9g
This recipe is courtesy of my splendid friend, Angus Henderson. Here's his suggestion for a fancier presentation: line a dish with plastic wrap and lay out some strips of smoked salmon in whatever design you like. Add the mousse and refrigerate until it firms up. To serve, turn the mousse out onto a plate using the plastic wrap to help transfer it cleanly. Finish with a lemon slice!
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