Smoked Salmon Mousse (laksemousse)
Recipe and Photography by Nevada Berg
Smoking salmon is an old tradition of preserving, one that has long been part of the culture in Norway, which also gives the salmon a unique and wonderful flavor. The taste is certainly a reason why smoking continues to this day and why it’s one of the products offered through the third-generation, family-owned Kvarøy Arctic here in Norway. Their smoked salmon is naturally rich in flavor, buttery texture, and generous fat content. All these qualities reflect the pristine Arctic waters where their salmon is raised.
And while slices of smoked salmon can certainly stand on their own, a few additional ingredients mixed together with them makes the most delectable smoked salmon mousse – smooth, rich and creamy.
Smoked salmon mousse is so easy to make and yet it has enough sophistication to seem like it would require more work than it does. It’s an ideal snack or small meal when served with fresh and seasonal vegetables. A good spread of it atop hearty grain bread provides a delicious lunch. It’s versatility and mellowed flavors make it a dish for all occasions and one that is loved by all ages.
Smoked Salmon Mousse (laksemousse)
Serves 4 to 6
8 ounces (225 g) Kvarøy Arctic Smoked Salmon
4.4 ounces (125 g) cream cheese
½ cup (120 ml) heavy cream
Juice of ½ lemon
Pinch of black pepper
2 teaspoons chopped fresh chives
Fresh vegetables, to serve
DIRECTIONS
In a food processor, combine the smoked salmon, cream cheese, heavy cream, lemon juice and black pepper. Pulse until creamy yet still slightly course. Transfer to a bowl and gently incorporate the chives.
Garnish the mousse with the lemon zest, sesame seeds, and more chives, if desired, and serve as a dip or on top of cut seasonal vegetables as well as breads and crackers.
