Lemon Dill Salmon Mousse
Creamy salmon mousse blended with lemon and dill. Soft enough for early recovery or served in mini peppers for a fresh, protein-rich bite.
Ingredients
- 1 Cup Cooked Salmon Baked or Steamed, Skin Removed
- 2 tablespoon Plain Greek Yogurt
- 1 tablespoon Light Cream Cheese Room Temperature
- 1 teaspoon Lemon Juice
- 1 tablespoon Dill Fresh, Chopped
- 1-2 teaspoon Olive Oil Optional For Added Richness
- ½ teaspoon Sea Salt Optional
- 1-2 tablespoon Water Cold, To Adjust Consistency
Instructions
- Place your cooked salmon into a food processor.
- Add Greek yogurt, cream cheese, lemon juice, dill, olive oil, and salt (if using) to a food processor.
- Blend until very smooth and mousse-like, adding cold water one teaspoon at a time until light and spoonable.
- Spoon into a ramekin and serve warm with a little extra dill or lemon zest. If serving with bell peppers, halve the mini bell peppers lengthwise, remove seeds, and steam briefly. Scoop the mousse into the peppers and chill before serving.
Notes
Make sure all bones and skin are removed from the salmon before blending.
Taste before adding salt, as salmon and cream cheese can already be salty.
Chill briefly for a firmer texture when serving in bell peppers.
Nutrition
Calories: 43kcalCarbohydrates: 1gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 674mgPotassium: 51mgFiber: 0.1gSugar: 1gVitamin A: 56IUVitamin C: 1mgCalcium: 32mgIron: 0.1mg
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