Sous Vide Salmon Mousse

(48)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This super simple sous vide salmon mousse is delightful on crackers, toast or cucumbers. Note that while the salmon cooks quickly, the mousse does need to be refrigerated for at least two hours before serving.
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Ingredients for 6

  • 1 (8-ounce) salmon filet, skin removed

  • Kosher salt and freshly ground black pepper

  • 8 ounces whipped cream cheese

  • 3 tablespoons heavy cream

  • 2 tablespoons freshly squeezed lemon juice

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (54°C).

  • Step 2

    Season the salmon with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the salmon to a food processor. Add the cream cheese, cream, and lemon juice. Process until smooth, about 2 minutes. Season to taste with salt.

    • Step 1

      Transfer the mousse to an airtight container and refrigerate for at least 2 hours before serving.

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130 F / 54.4 C Recipe Temp
Recipe Time
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