Smoked Salmon Mousse
This light, fluffy mousse is layered with smokey flavours, a bite of capers and a zing of fresh citrus, it is simply delicious.
- Serves: 8-10 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 10 mins
400 g smoked salmon pieces
200 g peppered mackerel smoked or hot smoked trout
350 g cream cheese
1 C (250 ml) heavy cream
4 leaves gelatine leaves
1 Tbsp (15 ml) dill, chopped
3 Tbsp (45 ml) capers, chopped
2 Tbsp (30 ml) chives, very finely chopped
1 tsp (5 ml) lemon zest
400 g smoked salmon slices
fresh dill to garnish
Place the gelatine into ice water for a few minutes to bloom. Place the bloomed gelatine with the cream in a saucepan over medium heat and melt gently. Remove and set aside.
In a blender, blend the smoked salmon pieces, the mackerel/trout and the rest of the ingredients to form a smooth mixture. Add in the gelatine cream mixture and combine. Remove and fold in the dill, capers and chives.
Line a large ring mould (or a loaf tin) with plastic wrap. Line the mould with slices of the smoked salmon, allowing enough for overlap at the end.
Fill the mould with the mousse, ensuring that there are no air pockets. Fold over and overlap the salmon slices to cover the top. Cover with cling wrap and refrigerate for one day.
When ready to serve, place the serving dish on top of the mould and upturn to release. Remove the cling wrap, garnish with fresh dill, slice and serve.