Smoked Salmon Tureen Recipe

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Smoked Salmon Tureen

Rev BJ Friley


You can use a 1 1/2 quart bread pan, but make sure to spray it liberally with non-stick cooking spray. This recipe requires 48 hour refrigeration.

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6 Tbsp
red onion, chopped
4 Tbsp
3 c
4 1/2 pkg
(8 oz.) cream cheese, not low fat
4 Tbsp
fresh lemon juice
1 tsp
salt and white pepper


1In a food processor, chop onion and caper until finely minced.
2Add a cup of the salmon and chop.
3Add softened cream cheese one block at a time, mixing thoroughly each block.
4Add lemon juice and salt and pepper.
5Chop the remaining two cups of salmon into small pieces.
6Spread a layer of mousse evenly on bottom of the pan a half inch thick.
7Then sprinkle half a cup of chopped salmon over the mousse (Try to place salmon along the edge.).
8Repeat ending with the mousse.
9Chill for 48 hours.
10Unmold onto a serving platter and decorate.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American