Salmon mousse

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Serves: 8



  • 1-2 tbsp freshly squeezed lemon juice

  • 4oz smoked salmon

  • 10fl oz sour cream

  • few bunches fresh dill for garnish

  • 1 tsp gelatine


  1. Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.

  2. In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.

  3. Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight.

  4. Garnish mousse with dill if desired, and serve with crackers or baguette slices.

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