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Smoked Salmon Mousse

A community recipe by

Not tested or verified by Nigella.com

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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 ounce cream (full-fat, the kind that can be whipped)
  • 2 teaspoons lemon juice
  • 4 fluid ounce 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.

  • 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.
  • Tell us what you think

    What 1 Other has said

    • 1 1/2 teaspoons lemons? Lemon zest? I'm confused

      Posted by peanut36 on 21st December 2013
    Show more comments