This Salmon Dill Mousse is delicious as a filling for tea sandwiches or use a pastry bag to pipe into choux puffs or on crackers.

salmon dill mousse in choux pastry puffs

SALMON DILL MOUSSE – Perfect for a Mother’s Day Luncheon!

This recipe for Salmon Dill Mousse was created to be part of my French-Themed Mother’s Day Luncheon this year.  The party’s got a PINK color scheme, so salmon fits right in quite nicely!

Selecting a lovely piece of salmon is about the hardest part of this recipe!  You’ll roast it quickly and then combine everything right in the food processor.  

The special ingredient in my recipe is a touch of brandy.  It really add a depth of flavor that’s the secret to this tasty spread.

The one important thing about this recipe is that you process it long enough to become perfectly smooth.  


salmon dill mousse

Some mousse recipes are created to use in a molded situation and contain some type of gelatin.  This recipe won’t hold it’s shape in a mold, no matter how cold the mixture is.

I’m much happier using it as a spread, or like it’s shown above, spooned into crispy choux puffs for a fancy luncheon presentation. 

This recipe comes together in just a few minutes once your salmon is roasted and cooled.  You can even do that the day before if you want.  Personally, I love to make this the day before serving so it has time for the flavors to meld. 

Or if I’m serving it for a Mother’s Day Luncheon the next day!  

The recipe card is at the bottom of this post.



Celebrating Mother’s Day this year will be festive and delightfully delicious when hosting a “French-Themed” lunch to honor the mothers in your life.

mother's day luncheon buffet

Don’t the Smoked Trout and Savory Cream Cheese Appetizers look wonderful as part of this fabulous ladies luncheon menu?

Here’s what is on the menu of my fabulously French Mother’s Day Luncheon:


But what about dessert? You can’t have a bunch of gals together without serving dessert, right?


MOTHER’S DAY LUNCHEON – Desserts Are Mandatory!

Here’s the two desserts I chose to be the “sweet endings” to my fabulous Mother’s Day Luncheon.  I’ll serve both with an assortment of teas to wind down what is sure to be a lovely afternoon.

mother's day luncheon desserts

The first is a light and moist Pink Grapefruit Chiffon Cake with White Chocolate Buttercream Frosting.  Yes, I know it’s PINK!

I finished the cake off with some delightful sugar flowers and leaves I purchased on Amazon last year.  They last forever if kept in a dry, dark and cool location. 

It turned out so lovely with three luscious layers, just aching for some White Chocolate Buttercreamchocolate grand marnier pots de creme Frosting.  Depending on the size of cake pan you use, you’ll have 2 or 3 layers, so you will need 6 whole cups of frosting for this cake.  (that’s exactly how much my recipe makes!)

Now, for the second Mother’s Day Luncheon dessert, I knew any gaggle of women would be looking around, waiting for the chocolate to appear!  So as not to disappoint, I’ve also included a lovely Chocolate Grand Marnier Pots de Crème on the menu.  

It’s densely chocolate, with a hint of citrus that gives it a new level of sophistication.  In keeping with the party’s pink color-scheme, and the pink grapefruit cake, I garnished them with Candied Pink Grapefruit slices.  They are amazingly addictive, so be careful to save enough for your presentation!

I finished the Chocolate Grand Marnier Pots de Crème with a dollop of sweetened whipped cream and fresh mint.  Don’t they look lovely? And they taste even better!




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salmon dill mousse

Salmon and Dill Mousse

Yield: Approximately 2 cups
Prep Time: 15 minutes
Cook Time: 11 minutes
Additional Time: 3 hours
Total Time: 3 hours 26 minutes

Salmon-Dill Mousse is delicious as a filling for tea sandwiches or use a pastry to pipe into choux pastry or on crackers.


  • 16 oz. salmon fillet
  • 1 tsp. extra-virgin olive oil
  • Kosher salt & Freshly Ground Pepper
  • 12 oz. cream cheese, softened
  • ¼ cup brandy or cognac
  • Juice and zest from 1 large lemon
  • ½ tsp. smoky or sweet paprika
  • 2-3 Tbsp. fresh dill, finely chopped
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground pepper
  • Optional garnishes: Fresh dill sprigs, Quartered Grape Tomatoes



  1. Preheat the oven to 400° F.
  2. Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and roast until cooked through, about 9-11 minutes. Cool completely, then chill in refrigerator for about 30-45 minutes.


  1. Break fillet into large pieces and place in bowl of your food processor. Add the remaining ingredients and pulse, stopping occasionally to scrape down the sides. Continue this process until completely smooth.  
  2. Taste mixture and adjust dill, salt and pepper to your liking.
  3. Chill for several hours before serving or piping.


Chill Salmon-Dill Mousse for several hours before serving to let the flavors meld and mixture to be thoroughly chilled.

Nutrition Information
Yield 32 Serving Size 1
Amount Per Serving Calories 79Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 129mgCarbohydrates 2gFiber 0gSugar 1gProtein 4g
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