French salmon mousse appetizer

This French salmon mousse appetizer is bursting with the flavor of fresh salmon, thyme, carrot, leek, bay leaves, garlic, ginger, fennel seeds, chili peppers, cream cheese, mascarpone, chives and lemon juice. If you love classic French appetizers, try our sardine rillettes next.

6 Reasons to make salmon mousse

To make this salmon mousse recipe, you will need :

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• Fresh salmon
• Thyme, carrot
• Leek
• Bay leaves
• Garlic
• Ginger
• Fennel seeds
• Chili peppers
• Cream cheese
• Mascarpone
• Chives
• Lemon juice

Salmon mousse, or salmon pate, is one of my favorite classic French appetizers. It reminds me of Summers at my mother-in-law’s house sitting in the garden, drinking a glass of rose and munching on grainy French baguette slathered with salmon mousse. So good! You can also order salmon pate in some Parisian bistros, so consider ordering it the next time you are in Paris.

Tips to make salmon mousse :

• If you like chunks in your salmon pate, don’t hesitate to mix for a shorter amount of time. The longer you mix, the smoother your salmon mousse will be.
• Don’t skimp on the freshly mixed spices called for in this recipe. They add all of the flavor to the salmon pate.

Make this salmon pate your own :

• To make smoked salmon mousse, don’t hesitate to add some finely chopped smoked salmon into the mix.
• Add some cayenne pepper if you want to add a bit of spice to your salmon pate.

FAQs

Can salmon mousse by frozen?

We do not recommend freezing this salmon pate. It is best if you serve it immediately after mixing.

How long will salmon mousse keep in the fridge?

You can keep this salmon pate in the fridge for up to 2 days in an airtight container.

What goes with salmon mousse? What to serve salmon mousse with?

You can serve salmon pate with a charcuterie board or as part of a collection of classic French recipes. Make sure to also serve with some fantastic bread, such as a grainy baguette, sourdough bread or a classic French baguette.

What is smoked salmon mousse?

Smoked salmon mousse is salmon pate containing smoked salmon. You can use our recipe as a base and then add some chopped smoked salmon into the mix. We recommend a high quality smoked salmon for maximum flavor.

How to thicken salmon mousse?

You can thicken this salmon pate recipe by mixing for less time and/or by adding more cream cheese.

Salmon pate wine pairing

We highly recommend a dry white wine to to serve with this recipe, such as this Jean-Max Roger Pouilly Fumé Cuvée Les Alouettes 2015.

Enjoy this French salmon mousse appetizer!

The best French salmon mousse

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• Author: Alix and Hugo
• Total Time: 15 mins
• Yield: For 4

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Description

Have you tried making French salmon mousse? It is so easy and so delicious. This quick and simple organic recipe is soon to become one of your family’s favorites.

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Ingredients

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• 3 cups water
• 1 sprig of thyme
• 1/2 carrot (cut into sticks)
• Handful of leek stalks (just the green part)
• 1 bay leaf
• 1 clove of garlic
• 1 tsp sea salt
• 1/2 lb. salmon filets
• 1/2 tsp ginger (powdered)
• 1 tsp fennel seeds
• 2 hot chili peppers (dried)
• 3/4 c cream cheese
• 1/4 c mascarpone cheese
• 2 tbsp freshly chives
• Juice of 1/2 a lemon

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Instructions

1. Prepare a casserole with the water, thyme, carrot, leek stalks, bay leaf, salt and garlic.
2. Bring to a boil.
3. Add the salmon.
4. Cover the casserole and leave the salmon to poach for 10 mins.
5. Meanwhile, prepare the spices.
6. Using a small saucepan, heat the fennel seeds and hot chili peppers.
7. (Heating the spices will make it easier to grind them and release extra flavor!)
8. Remove the spices from the heat and grind them to obtain a powder.
9. Remove the salmon filets and leave to cool.
10. In a mixer, mix salmon (skin removed and broken into chunks), cream cheese, mascarpone, spices and chives.
11. Squeeze lemon over the mixture.
12. Serve with extra chopped fresh chives on top!

• Prep Time: 15 mins
• Category: Appetizer
• Cuisine: French

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Looking for more tasty appetizers?

Sardine Rillettes

Nicaraguan Guacamole

Oven Baked Chicken Kabobs

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