Photo of Salmon mousse by WW

Salmon mousse

SmartPoints® value per serving
Total Time
13 min
12 min
1 min
Pickles, fresh dill and raw onion combine with the salmon to pack this mousse with tons of flavor. The individual molds of mousse make an attractive and easy first course for a nice dinner party or fancy holiday brunch. Only 13 minutes of no-cook prep and the mousse goes into the refrigerator until they are set and ready to serve. This recipe can be made up to two days ahead allowing for more time to concentrate on the rest of your meal preparations. If watercress is scarce, substitute some baby arugula to keep the peppery bite of the greens. Add some cocktail rye bread to each plate for another layer of flavor.


Canned salmon

6 oz, drained

Fat free mayonnaise


Plain fat free yogurt


Uncooked onion(s)

½ small, grated, (about 2 tablespoons)

Unsweetened dill pickle(s)

1 oz, chopped (about 2 tablespoons)


1 Tbsp, fresh, chopped

Fresh lemon juice

1 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Unflavored gelatin

1 Tbsp


¼ cup(s), cold

Fresh watercress

1 bunch(es), tough stems removed


1 small, thinly sliced


  1. Pulse the salmon, mayonnaise, yogurt, onion, pickle, dill, lemon juice, salt, and pepper in a food processor until smooth.
  2. Sprinkle the gelatin over the cold water in a small microwavable bowl and let stand until softened, about 5 minutes. Microwave the mixture on High until the gelatin completely dissolves, 30–40 seconds.
  3. Add the dissolved gelatin to the salmon mixture and pulse until blended. Spoon the mixture into a 2 1⁄2-cup ring mold. Cover and refrigerate until set, about 3 hours or overnight.
  4. To serve, unmold the mousse onto a large platter. Surround with the watercress and cucumber slices. Yields 1⁄4 cup mousse per serving.


If you don’t have a ring mold, spoon the mousse into a small bowl (2 1/2 to 3 cup capacity) lined with plastic wrap. After unmolding the mousse, remove the plastic wrap.