Smoked Salmon & Milkfish Mousse


  • 8 oz smoked milkfish defrost. Spoon out meat and set aside for assembly
  • 3 oz smoked salmon Wild Alaskan Sockeyet
  • 16 oz cream cheese
  • 2 tbsp Yogurt
  • 2 tbsp White Wine
  • 1 tbsp Dill
  • 2 tbsp Scallions
  • 1 tbsp Calamansi Juice


  • 12 oz black olives sliced, reserve a few slices for animation, chop the remaining and set aside for assembly
  • 1 cup red onions small diced
  • 2 oz capers drain
  • 3 ea hard bioled eggs 12 minute boil and cool in an ice water bath for 10 minutes before removing shell, separate yolk from the whites and chop individually.


  • Mix all together in a blender until smooth, form artistic aquatic shapes and set aside for assembly.


  • Display the Smoked Milkfish mousse on a center piece platter. After forming your mousse display, add in your chopped items separately.
  • Serve with 1 bag Bagle Chips – Store bought.
Keyword ManilaGold
Tried this recipe?Let us know how it was!