Skip to content
Snack & Appetizers

Salmon Mousse Canapés

Salmon Mousse Canapés are an elegant, quick appetizer made with smoked salmon, fresh cream and soft ricotta on toasted bread.
Recipe Salmon Mousse Canapés
  • Difficulty Easy
  • Preparation 8 minutes
  • Cooking 2 minutes
  • Servings for 6 people

If you want to surprise your guests with sophisticated seafood finger food, smoked salmon canapés with a velvety mousse are just the thing. Ideal as quick salmon appetizers for an aperitivo with friends or to round out a buffet table, these canapés stand out for their combination of flavors and textures. The salmon mousse recipe here needs no cooking: a burst of fresh flavors that makes every bite a small pleasure to savor slowly.

In just a few minutes you can make a spreadable salmon cream, perfect for serving on slices of lightly toasted canapé bread, whole wheat or multigrain for a rustic touch. The base of the mousse is made simply by blending smoked salmon, fresh cream and ricotta, scented with a few finely chopped chives to bring out the freshness of the dish. The result is a no-cook salmon mousse with a delicate yet distinct flavor, ideal for anyone who loves cold salmon recipes but wants something different from the usual appetizers.

These canapés are perfect if you want to offer your guests refined aperitivo appetizers that are simple to assemble, ready in advance and served straight to the table. You can finish them with an extra swirl of mousse and a few chives, or pair them with other specialties such as Salmon Crostini with Ricotta and Avocado Mousse, the classic Salmon Mousse or Savory Tartlets with Salmon and Zucchini for a truly memorable assortment of buffet canapés. If you like variations, you can also try Salmon and Cheese Roll-Ups or Canapés with Smoked Salmon, Ricotta and Eggs for a table full of colors and flavors.

Ingredients for 6 people

Copy Ingredients List
Open in App

Method

  1. To make the Salmon Mousse Canapés, start with the mousse. Place the ricotta and smoked salmon in a food processor fitted with a blade and blend until you get a smooth cream.
  2. Separately, whip the cream to stiff peaks, then add it to the ricotta and salmon mixture, folding gently from the bottom up so it doesn’t deflate. Season with salt and transfer everything to a piping bag fitted with a star tip.
  3. Using a round cookie cutter (or another shape you like), cut small rounds out of the bread slices. Toast them in a skillet for about a minute per side, until crisp. Just before serving, assemble your Salmon Mousse Canapés by piping the mousse directly onto the bread and finishing each one with a chive stem cut in half. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For a stronger flavor you can replace the ricotta with robiola (a soft, fresh Italian cheese) or add some chopped fresh dill to the mixture.

Tips

We recommend making the mousse and keeping it in the fridge in the piping bag until shortly before you assemble the canapés, because its moisture could make the toasted bread soggy.

Storage

The salmon mousse keeps in the fridge for 2-3 days.

Comments