Dairy Farmers of Canada

Smoked Salmon Mousse Canapes

A little smoked salmon goes a long way in a fluffy mousse to serve as canapés. They are elegant and delicious, yet simple to make.

  • Prep: 15 min
  • Cooking: 5 min
  • Refrigeration: 2 h
Yields 48 canapes
smoked salmon mousse canapes


  • 1 1/4 cups (310 mL) 35 % cream
  • 1 tsp (5 mL) finely grated lemon zest
  • 1 tsp (5 mL) unflavoured gelatin
  • 3 oz (90 g) finely chopped smoked salmon
  • 1 tbsp (15 mL) chopped fresh dill
  • 1 tsp (5 mL) chopped drained capers
  • Dash of hot pepper sauce
  • 48 mini toast crackers or baguette slices or cucumber slices
  • Chopped fresh dill or finely grated lemon zest
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In a small saucepan or glass bowl, combine 1/4 cup (60 mL) of the cream and the lemon zest; sprinkle with gelatin. Let stand for 5 min to soften gelatin. Heat saucepan over medium-low heat or microwave in bowl on medium-low (30 %) just until gelatin dissolves. Let cool to room temperature.

Stir salmon, dill, capers and hot pepper sauce into gelatin mixture. In a chilled bowl, whip remaining cream to firm peaks. Fold one-quarter into the salmon mixture to blend. Add into remaining whipped cream; gently fold until blended. Cover and refrigerate until chilled and thick, about 1 hour or for up to 1 day.

To serve, using a piping bag with a large star tip, if desired, pipe or spoon mousse onto crackers or cucumber slices. Sprinkle with dill or lemon zest for garnish.


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Nutritional information

Per serving
Energy: 103 Calories
Protein: 3 g
Carbohydrate: 7 g
Fat: 7 g
Fibre: 1 g
Sodium: 123 mg

Top 5 Nutrients

(% DV*)
Calcium: 2 % / 22 mg
Folate: 5 %
Vitamin A: 7 %
Vitamin B12: 10 %
Vitamin D: 19 %