Delicate Salmon Mousse
30 Minutes Serves 6+
This delicate salmon mousse is light and fluffy, made with John West Red Salmon. The perfect Salmon Mousse starter for a dinner party, simply serve with crusty bread or crackers and fresh watercress.
- 2 213g cans John West Red Salmon, drained
- 1 cucumber
- 1 tsp chopped dill
- 1/2 Juice and zest of lemon
- 2 gelatine leaves soaked in cold water until soft
- 100ml vegetable stock
- 100ml double cream
- 1 sprinkling of salt
For this Salmon Mousse Recipe, use a small loaf tin lined with clingfilm.
Peel the cucumber with a potato peeler into long ribbons and place onto a tray or a couple of plates.
Sprinkle over a little salt and leave for 15 minutes. Wash the cucumber under cold water and leave to dry on some kitchen roll. Place the salmon, dill, lemon juice and zest into a food processor and blend until smooth. Add a little milled pepper and the cream and blend again until smooth. Tip into a large bowl and leave to one side. Gently warm the vegetable stock, squeezing out any excess water from the soaked gelatine, add to the vegetable stock and stir until dissolved. Beat the vegetable stock into the salmon until well combined.
Line the loaf tin with the cucumber ribbons, leaving an overhang. Pour in the salmon mixture, smoothing off the top. Fold over the overhanging cucumber and chill in the fridge for 3 to 4 hours. Serve with crusty bread and fresh watercress.
Remember, when following salmon mousse recipes, it’s ideal to leave in the fridge overnight.
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Other fish recipes you may like…
Yes, salmon mousse and salmon parfait are similar. A parfait is a smooth pâté, whereas a mousse is light and incorporates air bubbles.
Yes, this salmon recipe works well as a starter and serves more than 6 guests.
Make our salmon mousse recipe in just four simple steps. It will take you only 30 minutes to make this recipe at home. What’s more, this salmon mousse recipe only uses a handful of ingredients for a hassle-free starter. You’ll need 2 cans of John West Red Salmon, 1 cucumber, some chopped dill, vegetable stock, double cream, 1 lemon and gelatine leaves.