I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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12

August 2022

August 12, 2022

Smoked Salmon Mousse (laksemousse)

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Recipes

Smoked Salmon Mousse (laksemousse)
Smoked Salmon Mousse (laksemousse)
Smoked Salmon Mousse (laksemousse)

This post is made in partnership with Kvarøy Arctic Salmon

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 as shown here. 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.

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Smoked Salmon Mousse (laksemousse)
Smoked Salmon Mousse (laksemousse)

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

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.  

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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