Super Easy Salmon Mousse - Martha Stewart

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

I saw Martha make this on the Today show and it looks super easy to make, and healthy too - if you opt for light sour cream. Cooking time is chilling time.

Ingredients Nutrition


  1. Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
  2. In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
  3. Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight.
  4. Garnish mousse with dill or capers, if desired, and serve with crackers or baguette slices.
Most Helpful

4 5

This was very easy to make, I agree with the other reviewers, a little bit too much lemon juice. This makes a lot of spread, but I think they would be great with bagels. Still a great recipe. Thank you.

5 5

Made this the day ahead for "pre-dinner" nibbles. Only had a salmon steak in the freezer and bought cream cheese instead of sour cream and I wasn't fighting my way thru the supermarket again !!! The small amount of gelatine is just sufficient to 'hold' the mousse together, I cut the lemon juice down to 1 tablespoon and added a 'smidgeon' of horseraddish to give it some 'oooomph'. It was delicious, had a lovely light texture and none of the flavours overpowered, I sprinkled the top with fresh chopped dill just before serving with melba toast and crackers. Thankyou for sharing this super simple, practical and tasty recipe.

3 5

Pretty good, nice flavor depending on the smoked salmon you use and a nice consistency. This recipe makes quite a bit though, you could easily half the recipe and still have enough for lots of crackers. I piped this onto crackers for a party I had, made about three dozen crackers and still have two thirds of the mousse I made left over.