Smoked salmon mousse is a simple but popular recipe that is great for making canapés and various appetizers, for stuffing sandwiches, vol-au-vents or gourmet panettone, and even for making a creamy salmon paste. Under the holidays, the recipe for salmon mousse will surely come in handy, since there are so many occasions when you can use it: from Christmas Eve appetizers, to New Year’s Eve dinner, to some dinner that you will surely happen to organize during this period.
Ingredients :
- 150 g / 5.3 oz smoked salmon
- 200 g / 7 oz fresh spreadable cheese (such as Robiola, Ricotta, or Philadelphia)
- 160 g / 5.5 oz heavy cream (unsweetened)
- Ground black pepper, to taste
- 3 sprigs of chives
- 1 teaspoon lemon zest (grated)
How to prepare Smoked Salmon Mousse:
- To prepare the smoked salmon mousse, start by putting the salmon, spreadable cheese and a pinch of pepper in a blender. Blend until smooth and homogeneous.
- If the mixture sticks to the sides and does not allow you to blend it properly, soften it with a little cream taken from the total. In a separate bowl, whip the cream well.
- Incorporate it a little at a time into the salmon cream, using slow movements from the bottom to the top. This way the cream should not come apart. Eventually you will get a frothy and smooth salmon mousse.
- Add in the chopped chives and grated lemon zest. Incorporate them, always stirring slowly from the bottom to the top. If you prefer, you can put these ingredients in from the beginning together with the salmon.
- The salmon mousse is ready to use; if you do not use it right away put it in the refrigerator.
Bon Appétit!
