Smoked Salmon Mousse
A community recipe by KukkaNot tested or verified by Nigella.com
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Put the gelatine leaves into cold water for at least 10 minutes. Chop the salmon and dill. Whip the cream. Heat the lemon juice and mix the gelatine leaves into it. Mix all the ingredients together. Rinse a bowl or a ring mould (mom always uses a Tupperware mould which has a tube in the middle) or line it with clingfilm. Pour the mixture into it and cover it with clingfilm. Let the mousse set in the fridge for at least 12 hours but preferably longer. Decorate, as you wish, with prawn, fresh dill etc.
Put the gelatine leaves into cold water for at least 10 minutes. Chop the salmon and dill. Whip the cream. Heat the lemon juice and mix the gelatine leaves into it. Mix all the ingredients together. Rinse a bowl or a ring mould (mom always uses a Tupperware mould which has a tube in the middle) or line it with clingfilm. Pour the mixture into it and cover it with clingfilm. Let the mousse set in the fridge for at least 12 hours but preferably longer. Decorate, as you wish, with prawn, fresh dill etc.
Introduction
This is sooo delicious! Mom makes it every Christmas (and for most other parties too ). You can eat it with for example boiled potatoes or (rye) bread.
This is sooo delicious! Mom makes it every Christmas (and for most other parties too ). You can eat it with for example boiled potatoes or (rye) bread.
Ingredients
Serves: 4-6
Metric
Cups
- gelatine (6 leaves)
- 200 grams smoked salmon (cold)
- 600 millilitres cream (full-fat, the kind that can be whipped)
- 2 teaspoons lemon juice
- 100 millilitres fresh dill (fresh, chopped)
- 1½ teaspoons lemons
- pepper
- 200 grams prawns
- gelatine (6 leaves)
- 7 ounces smoked salmon (cold)
- 21 fluid ounces cream (full-fat, the kind that can be whipped)
- 2 teaspoons lemon juice
- 4 fluid ounces fresh dill (fresh, chopped)
- 1½ teaspoons lemons
- pepper
- 7 ounces shrimp
Method
Smoked Salmon Mousse is a community recipe submitted by Kukka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by peanut36 on 21st December 2013
Show more comments1 1/2 teaspoons lemons? Lemon zest? I'm confused