Smoked Salmon Mousse

Serves approx. 12 as a light meal, or 15- 20 as part of a Christmas spread.

A great addition to your Christmas table, or with crackers for entertaining, or anytime!

  • 400gr tinned red salmon
  • 200gr hot smoked salmon skinned and flaked
  • 200gr cold smoked salmon, diced
  • 2 tbsp powdered gelatine
  • 1/2 cup water
  • 2 tbsp baby capers, roughly chopped
  • 2 spring onions, green and white stalk, sliced
  • 1 fennel bulb, herb fronds reserved, inner heart finely diced
  • Grated rind and juice from 1 lemon
  • ½ cup mayonnaise (wasabi flavoured mayo is good!)
  • 1 cup cream, lightly whipped

  • Drain tinned salmon and remove bones and skin.
  • Flake into a bowl with smoked salmon.
  • Sprinkle gelatine over water in a glass, and allow it to soften and dissolve, with the glass sitting in a dish of boiling water.
  • Add capers, spring onions, fennel, chopped fennel fronds, lemon juice and rind, mayo, and dissolved gelatine to salmon in a bowl and mix to combine.
  • Gently fold through whipped cream.
  • Gently pour the mousse into a lightly wet or greased loaf tin or mould.
  • Allow to set in the fridge for at least 6 hours or overnight.
  • To serve, dip tin into a dish of boiling water and unmould onto a serving platter.
  • For a bit of Christmas fun, garnish the mousse with red and green vegetable curls. Deseed and very finely slice mild red and green chillies and the green tops of spring onions. Place in very cold water with a few ice cubes and refrigerate for 4-6 hours. Drain curly veg on paper towels before using.
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