Little salmon mousses

Tasteful Little salmon mousses Recipe

Little salmon mousses
Prep Time : 0:35 | Cook Time : 0:10 | Total Time : 0:45 | Serving : 10 person.


  • 250ml (1 cup) fish stock

  • 200g salmon fillet, pin-boned, skin removed

  • 3 teaspoons powdered gelatine

  • 250g (1 cup) mascarpone

  • 2 teaspoons horseradish

  • 2 tablespoons chopped fresh chives

  • 2 tablespoons chopped fresh dill

  • 250ml (1 cup) thickened cream

  • Salmon roe*, to serve

  • Savoury wafer biscuits, to serve


  • Step 1

    Place the fish stock in a medium saucepan over high heat and bring to the boil. Add the salmon, then reduce the heat to low and simmer gently for 3-4 minutes or until just cooked. Drain and set aside to cool.

  • Step 2

    Dissolve the gelatine in two tablespoons of boiling water.

  • Step 3

    Place the salmon, mascarpone, horseradish, herbs and gelatine in a food processor and mix until smooth. Whip the cream and fold into salmon mixture. Spoon into shot glasses and refrigerate for one hour.

  • Step 4

    Place a little salmon roe on top of each mousse and serve with wafer biscuits.

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