salmon mousse on rye crisps

There is something about rye bread and salmon that just works. Don’t you think?

I suppose smoked salmon and cream cheese is the same way. Any way it is combined is usually a way that I’ll like.

This is a recipe that I worked on for French Meadow, but it was so good I just had to share with you!

In the way that my favorite recipes do, this is one that comes together in minutes and can also be made ahead of time. The salmon mixture needs a spin in the food processor and the bread simply needs to be toasted until crisp. I love the extra touch that the chive garnish adds, especially if you’ll be serving it for others.


Salmon Mousse on Rye Crisps

by Emily Dingmann

Prep Time: 10 min

Cook Time: 20 min

Keywords: appetizer salmon

Ingredients (40 appetizers)

  • 1 loaf French Meadow Rye Bread (any variety would work)
  • 4 oz smoked salmon (cold smoked)
  • 6-8 oz reduced-fat cream cheese
  • 1 Tbsp lemon juice
  • 1 tsp dried dill
  • Chives for garnish


Pre-heat oven to 400 degrees.

Crisp bread in oven for about 20 minutes, turning over after 10 minutes.

Bread should be crispy.

Cut into squares and set aside.

In a food processor combine salmon, cream cheese, lemon and dill.

Process until smooth.

Spread salmon mixture on Rye Crisps and garnish with fresh chives if desired.

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  1. says

    I think I might be able to pull these off for a Super Bowl snack. I’ve recently been excited to learn that we have some local sources for smoked salmon here in KY. Not the salmon, of course, but the smoking process. This may be the first thing I make once I find some.

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