Salmon mousse


Serves 8 to 10


  • 2 x 200 g tins pink salmon, flaked
  • OR 500 g Canadian fresh smoked salmon, coarsely chopped
  • 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.


  1. Sprinkle the gelatin over a pot of boiling water, removed from the heat. Dissolve the gelatin and add allow to cool.
  2. Flake and mash the salmon and add all the ingredients.
  3. Mix well (I use a hand beater, but if you want a smoother consistency, use a blender.)
  4. Lightly grease your mould with oil. (A cake tin will do as well)
  5. Pour the mixture into the mould, cover with cling film and allow to set for at least 3 hours or overnight.
  6. Garnish with lemon wedges; capers and/or dill and serve with whole-wheat bread; toasted baguette slices; ciabatta or crackers.

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