📝 About This Recipe
This elegant Salmon Mousse is a timeless classic of the garde manger, offering a cloud-like texture that melts on the tongue. By blending rich smoked salmon with a delicate fish velouté and aerated cream, we create a sophisticated terrine-style dish that is both light and decadent. Perfect for high-end entertaining, this dish celebrates the marriage of smoky Atlantic fish and bright, citrusy aromatics.
🥗 Ingredients
The Salmon Base
- 12 ounces Smoked Salmon (high quality, roughly chopped)
- 4 ounces Fresh Poached Salmon Fillet (cooked and cooled, skin and bones removed)
- 4 ounces Cream Cheese (softened at room temperature)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 small Shallot (very finely minced)
The Binding & Aeration
- 1 cup Heavy Whipping Cream (well chilled)
- 1 packet Unflavored Gelatin Powder (approx. 2.25 teaspoons)
- 1/4 cup Fish Stock or Water (cold, for blooming gelatin)
- 1/4 cup Sour Cream (full fat)
Seasoning & Herbs
- 3 tablespoons Fresh Dill (finely chopped)
- 1 teaspoon Prepared Horseradish (drained)
- 1 tablespoon Capers (rinsed and minced)
- 1/2 teaspoon White Pepper (ground)
- to taste Sea Salt (be cautious as smoked salmon is salty)
For Garnish
- 1 large Cucumber (thinly sliced into rounds)
- 2 tablespoons Salmon Roe (optional, for a luxury finish)
- 4-5 pieces Extra Dill Sprigs (for decoration)
👨🍳 Instructions
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1
Place the cold fish stock (or water) in a small heatproof bowl and sprinkle the gelatin evenly over the surface. Let it 'bloom' for 5-10 minutes until it looks like a thick sponge.
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2
In a food processor, combine the chopped smoked salmon, cooked salmon fillet, and softened cream cheese. Pulse until the mixture is relatively smooth but still has some texture.
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3
Add the sour cream, lemon juice, minced shallots, horseradish, and white pepper to the food processor. Process for another 30 seconds until the mixture is completely homogenous and silky.
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4
Transfer the salmon mixture to a large chilled mixing bowl. Fold in the chopped dill and minced capers using a rubber spatula.
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5
Gently heat the bloomed gelatin in the microwave for 15-20 seconds or over a pan of simmering water until it is completely liquid and clear. Do not let it boil.
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6
Slowly whisk the warm liquid gelatin into the salmon mixture, ensuring it is thoroughly incorporated to prevent 'gelatin strings' from forming.
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7
In a separate cold bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat it into butter.
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8
Gently fold one-third of the whipped cream into the salmon base to lighten it. Then, carefully fold in the remaining cream using a figure-eight motion to preserve the air bubbles.
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9
Taste the mousse and adjust salt only if necessary. The smoked salmon often provides enough salt on its own.
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10
Lightly oil a decorative mold or line a small loaf tin with plastic wrap. Pour the mousse into the mold, smoothing the top with an offset spatula.
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11
Tap the mold firmly on the counter a few times to remove any trapped air pockets. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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12
To unmold, briefly dip the bottom of the mold in warm water for 5 seconds, then invert onto a chilled serving platter.
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13
Garnish the edges with cucumber slices, top with a spoonful of salmon roe and fresh dill sprigs before serving cold.
💡 Chef's Tips
Always use a combination of smoked and poached salmon for the best depth of flavor and texture. Ensure your gelatin is fully dissolved and clear before adding it to the salmon; if it starts to set too quickly, whisk vigorously. Chill your mixing bowl and whisk before whipping the cream to achieve maximum volume. If the mousse resists coming out of the mold, use a thin knife to gently break the vacuum seal at the edges. For a cleaner presentation, use a piping bag with a star tip to serve individual portions on cucumber rounds.
🍽️ Serving Suggestions
Serve with toasted brioche points or dark pumpernickel bread for a classic textural contrast. Pairs beautifully with a crisp, chilled glass of Champagne or a dry Riesling. Include a side of quick-pickled red onions to cut through the richness of the cream. Serve as part of a grand seafood platter alongside chilled shrimp and oysters. A dollop of crème fraîche on the side adds an extra layer of luxury.