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Smoked Salmon Mousse
- Step 1
Place 100g of the smoked salmon in a food processor with the butter and process until smooth.
- Step 2
Soak gelatine leaves in cold water for 5 minutes to soften then drain.
- Step 3
Warm the fish stock, add gelatine leaves and stir to dissolve.
- Step 4
Add dissolved gelatine to the salmon mix in the food processor. Add in worcestershire sauce and tabasco and process until well combined. Add cream and process again.
- Step 5
Use the remaining salmon slices to line four 120-150ml ramekins. Arrange smoked salmon so there is enough to fold over the top. Fill each ramekin with mousse and fold the salmon over top. Cover with plastic wrap and chill in fridge for 2 hours.
- Step 6
Place herbs in a bowl with salmon roe, olive oil and lemon juice. Season with salt and pepper and toss gently.
- Step 7
To serve, gently unmould each mousse onto a serving plate and top with the herb and roe mixture. Drizzle with extra olive oil and serve with crackers.
2 x 180g Tassal Premium Selection Smoked Salmon
20g unsalted butter, softened
40ml fish stock
1 ½ sheets of 115mm x 65mm gelatine leaves
¼ tsp worcestershire sauce
Dash of tabasco
200ml thickened cream
½ cup mixed herb leaves; chives, mint, dill, parsley
2 tsp olive oil, plus extra to drizzle
2 tsp lemon juice
2 tbs salmon roe
Crackers, to serve
Refrigerate at least 2 hours prior to serving