Salmon mousse ravioli

Tasty Salmon mousse ravioli Recipe

Spicy Asian flavours give these salmon ravioli an interesting twist.
Salmon mousse ravioli
Prep Time : 0:20 | Cook Time : 0:10 | Total Time : 0:30 | Serving : 4 person.


  • 150g sliced smoked salmon

  • 125g cream cheese

  • 2 tablespoons horseradish cream

  • Juice of 1/2 lemon

  • 1/2 bunch chives

  • 48 gow gee wrappers*

  • 1/4 cup (60ml) soy sauce

  • 1 tablespoon rice wine vinegar

  • 1/2 carrot, cut into thin shreds

  • 1/4 daikon radish, cut into thin shreds


  • Step 1

    Process salmon and cheese in a food processor until smooth.

  • Step 2

    Add horseradish and lemon juice and process to combine. Finely chop half the chives and stir into mousse.

  • Step 3

    Half-fill a wok with water and bring to boil.

  • Step 4

    Keep at a rolling boil ready to cook ravioli.

  • Step 5

    Working quickly, place 1 teaspoon mousse in the centre of a wrapper. Brush edges with water and top with another wrapper. Press edges together to seal, working out air bubbles. Trim excess wrapper using an 8cm cutter. Cover with a clean, damp tea towel and repeat with remaining wrappers and mousse. Cook ravioli, in batches, for 1 minute 30 seconds until wrapper is cooked. Drain well with a slotted spoon.

  • Step 6

    Combine soy and vinegar in a small bowl. Roughly chop remaining chives.

  • Step 7

    Serve ravioli topped with carrot, daikon and chives. Drizzle with a little of the soy mixture and serve remainder on the side.

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