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Smoked Herring Mousse

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  • Author: The Kilted Chef



Willy Krauch Seacuterie Board with Comeau Smoked Herring Mousse

Serves 4


Seacuterie Board

  • 1114 Comeau Bacon Wrapped Scallops (340g package) cooked to instructions
  • 1 package of Willy Krauch Cold Smoked Salmon

A variety of pickled seafood or tinned fish, seafood spreads, and vegetables. Let your imagination run wild and have fun.

Place all items on the board with Comeau Bacon Wrapped Scallops and Willy Krauch Cold Smoked Salmon.

Comeau Smoked Herring Mousse

  • 1/2 lb. Comeau Smoked Herring, finely chopped
  • 8oz block of cream cheese, room temperature
  • 2 green onions, finely diced
  • 2 tbsp chopped fresh parsley
  • Juice of 1 lemon
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  1. Place cream cheese into a medium sized bowl and soften using a fork, add all remining ingredients except for the smoke herring. Use the fork to vigorously combine the ingredients.
  2. Gently fold in the smoked herring and refrigerate for 30 minutes before serving.


Preheat oven to 400°F.

Cut Baguette or French bread into ½” slices and place on a baking sheet, drizzle with olive oil and sprinkle with sea salt. Bake for 10 minutes. Cool and serve with the mousse.