Smoked Salmon Cream Cheese Mousse

Who doesn’t love the combination of cream cheese and smoked salmon? In New York, we always called it lox. Especially if it came on a bagel!

Well here is an elegant appetizer version that is bright, refreshing & barely any carbs at all! And the best of all is that it is actually super simple to make!

I created a smoke salmon cream cheese mousse by processing them together & piping them onto refreshing cucumber slices. Topping then with a little dill, capers & a squeeze of lemon juice.

And of course you can always use this mousse straight on a bagel or a cracker if you like.


8 oz whipped cream cheese

4 oz package smoked salmon

pepper (just a few cracks)

Juice of 1/2 a lemon


In a food processor, add the cream cheese, lox, lemon juice & black pepper.

No salt because smoked salmon is already salty,

Process until smooth.

I stored it right into the cream cheese container & placed it back in the fridge!

That’s it! That’s how easy it is!

Now when it has gotten cold and returned to its cream cheese consistency, it will be ready to be used.

You can use any cucumber that you like. I used the long English cucumber because I wanted bigger pieces cut on the diagonal for a larger surface area. Since a cucumber releases a lot of water when you slice it, I suggest patting them dry with a paper towel so that your mousse will more easily adhere.

I used a pipping bag with a piping tip to pipe it out all pretty and fancy. You do not have do this at all! But the easiest way to pipe it out is by placing some into a ziploc back and cutting off the corner, so that the mousse can be squeezed out.

Now that you are ready to go, simply squeeze out the mousse onto cucumber slices. Top it with a little bit of fresh dill, capers, a squeeze of lemon, and lemon zest.

That’s it! Ready to serve!

Kali Oreksi!

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