Smoked Salmon Mousse in Won Ton Baskets Recipe

Smoked Salmon Mousse in Won Ton Baskets is a wonderful make-ahead appetizer.  These little baskets are filled with a salmon mousse that is blended with horseradish, dill, sour cream and spices.  You could also try using wasabi in place of horseradish and have an Asian flavor to these great little finger foods.  The crispy crunch of the won ton melts into the mousse when you bite into this fabulous appetizer.

This recipe is another great treat that can be made days ahead and assembled just before your party.   Remember to make a double batch of smoked salmon mousse as they go fast.  These will be a definite party favorite and the won ton baskets make a pretty package on the buffet table.  This a great recipe to make with your children, they can help you buy placing the won tons wrappers into the muffin tins.   Of course fresh salmon always has the best flavor, and you can learn to smoke your own too.   Give this recipe a try for your next party.   They are especially good for holiday gatherings and other special occasions.


Smoked Salmon Mousse in Won Ton Baskets Recipe:
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
Course: Appetizer
Cuisine: Fusion
Keyword: Smoked Salmon Mousse in Won Ton Baskets Recipe
Servings: 30 servings
Won Ton Baskets:
  • Won Ton Wrappers*
Creme Fraiche:
Salmon Mousse:
  • 1 tablespoon cold water
  • 3/4 teaspoon gelatin, unflavored***
  • 3/4 cup sour cream
  • 3 ounces smoked salmon, chopped
  • 1 tablespoon horseradish or to taste
  • 1 teaspoon dill weed, dried
  • Salt and pepper to taste
  • Cayenne pepper
  • Tiny leaves of fresh parsley
Won Ton Baskets Instructions:
  1. Preheat oven to 375 degrees F.  

  2. Trim the won ton wrappers to approximately 2 1/2-inch squares with scissors.  Spray a miniature muffin tin with olive oil; spray the won ton wrappers lightly and put into muffin tin (I use a clean cork from a wine bottle to gently press the won tons into the muffin tin).  

  3. Bake approximately 7 minutes.  Remove from oven and cool.  NOTE: You can make these a day ahead. Cover and store at room temperature.

  4. To Assemble:

  5. Place approximately 1 teaspoon creme fraiche in the bottom of each won ton basket.

  6. Using a melon baller, scoop out a round ball of the mousse and place on top of the Creme Fraiche.  Garnish with a light sprinkle of cayenne pepper and a small leaf of fresh parsley.

  7. Makes approximately 20 servings.

Creme Fraiche Instructions:
  1. In a small saucepan over medium heat, warm the heavy cream to 90 to 100 degrees F; remove from heat.  Add buttermilk or sour cream, mixing well.  Cover and let stand at room temperature (68 to 72 degrees F.) for 12 to 16 hours or until it mixture begins to thicken.

  2. Cover and refrigerate for at least 24 hours before using to allow acid flavor to develop and cream to thicken further (cream should be of almost spreadable consistency).

  3. Creme Fraiche can be stored in the refrigerator for up to 2 weeks.

Salmon Mousse Instructions:
  1. Granulated or powdered gelatin, gelatin sheet, or instant gelatin can be used interchangeably in your recipes.  In order to achieve the correct results when preparing recipes that includes gelatin, you must be able to handle gelatin properly and incorporate it correctly.

  2. In a small saucepan add cold water and sprinkle gelatin over the top; let soften for 1 minute. Over low heat, heat mixture, stirring until gelatin is dissolved. Add 1/4 cup sour cream, stirring just until mixture is smooth; remove from heat.

  3. In a food processor, puree chopped salmon until very smooth.

  4. In a small bowl, combine the gelatin mixture and the remaining 1/2 cup sour cream.  Add the pureed salmon, horseradish, dill weed, salt, and pepper.  Refrigerate the mousse, covered, overnight or until firm. The mousse may be made up to 2 days in advance and kept covered in the refrigerator.

Recipe Notes

*  Won Ton Wrappers can be found in Oriental Stores.

** Learn how to make a Buttermilk Substitution.

*** Learn how to use Gelatin in your cooking and also the history of Gelatin, Gelatine, and JELL-O.


Source: Peggy Bucholz of Tucson, AZ and her Fine Dining web site.


Pacific Northwest    Salmon Appetizers   

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