Salmon mousse


(Serves 8 to 10)


  • 2 x 200 g tins pink salmon, flaked
  • OR Coarsely chop 500 gr Canadian fresh smoked salmon
  • 3 Tbsp gelatin powder
  • 1/2 cup boiling water
  • ½ cups crème fraîche
  • ½ cup smooth cream cheese
  • 3 Tbsp lemon juice
  • 2 Tbsp fresh dill, chopped or freeze- dried dill
  • 2 Tbsp capers, chopped finely
  • 2 Tbsp Worcester sauce
  • 3 Tbsp tomato sauce
  • 2 Tbsp mayonnaise
  • A few drops of Tabasco
  • Course sea salt, white pepper & freshly ground black pepper to taste.


Sprinkle the gelatin over a pot of boiling water, removed from the heat. Dissolve the gelatin and add allow to cool.

Flake and mash the salmon and add all the ingredients.

Mix well (I use a hand beater, but if you want a smoother consistency, use a blender.)

Lightly grease your mould with oil. (A cake tin will do as well)

Pour the mixture into the mould, cover with cling film and allow to set for at least 3 hours or overnight.

Garnish with lemon wedges; capers and/or dill and serve with whole-wheat bread; toasted baguette slices; ciabatta or crackers.

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