I looked at a few online, and most of them seem to just blitz the salmon with cream cheese, lemon, dill, etc.
I was hoping for a very light, airy texture and assumed this would be achieved with (also?) using whipped cream.
Any winners, plz share 
I saw such a recipe a while back, except that it has you freeze the mixture after, and serve is as smoked salmon ice cream. I mentioned it to a few people, and it grossed them out! 
Loved it! It was great-tasting!
As I’m taking this to an annual Festivus party hosted by a friend, I would prefer the appetizer over the dessert version 
It IS an appetizer!
I have been making the Silver Palate salmon mousse for more years than I care to admit to. It has a light, airy texture from whipped cream as you envisioned. I use one pound of fresh salmon, poached, and 4 oz of good smoked salmon, cubed small, but I’m sure you could change the proportions to your taste. I chill it in my German grandmother’s old ceramic fish mold. It never fails to be demolished at parties. I usually keep back a small ramekin for myself for the next night.
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That is absolutely PERFECT! Thank you! I have a whole pound of smoked salmon I plan on using, and this is exactly what I was looking for 
Uh - I can’t believe my reply ^ has been sitting here for 5 days!!!
I just came back to ask how you serve the finished product, since there are no pics on the site you linked. No fancy fish mold here, unfortunately, but hopefully a glass bowl will do the trick 
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A glass bowl will be perfect. What will you serve with it?
I sent my PIC off to buy crackers. I will likely add more dill than the recipe calls for bc I love it.
If I could proper pumpernickel around these parts (I might check Aldi, actually!) I would serve it with that.
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So pretty with the dill and trout roe!!
Yes, looks like a huge success! That’s why I always keep back a little ramekin for myself!
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I got to eat that last blob tho
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