• Roughly chop the smoked salmon slices and place them in a food processor. Make sure the food processor is the correct size for the amount of ingredients, so it can properly process the food.
  226 g smoked salmon
• Place the butter with the salmon and process until the salmon is finely chopped / minced.
  45 g unsalted butter
• Next, add the lemon zest, lemon juice, cornichons, chives, dill, and mustard. Process the mixture until the herbs have mixed in well with the salmon. They don’t have to be finely chopped yet, as we will be adding the final ingredients next. Scrape down the sides and bottom of the container from time to time to make sure everything is getting mixed evenly.
  1 tbsp lemon juice, 2 tsp lemon zest, 25 g cornichons, 1 - 2 tbsp chives, 1 tbsp dill, 2 tsp whole grain mustard
• Next, add the cream cheese and process until the cream cheese mix is smooth and has no lumps.
  115 g cream cheese
• Finally, you can add the heavy cream to the mix and whip until everything is mixed together evenly. Alternatively, you can whip the heavy cream separately and fold it in, but mixing it inside the food processor will be easier.
  180 g heavy cream
• Taste and season with salt and pepper. Make sure to mix the salt and pepper evenly in the mixture.
  Salt, Pepper
• Once your mixture has become a smooth creamy paste (with the herbs chopped finely - like green confetti in the mixture), scrape it into a bowl or into a piping bag. Let it chill, covered, for at least 1 hour, or up to 24 hours.

Serving suggestions

• The salmon mousse can be piped into mini tart shells, or on top of cucumber slices, bread slices, or crackers to make mini appetizers. You can also serve it as a spread or a dip with crostini, vegetables, and breadsticks.
• Garnish with extra chopped herbs, cornichons, or capers.