Starter Recipes > Smoked Salmon Mousse

How to make smoked salmon mousse:
A good way of using up odds and ends of smoked salmon or indeed when smoked salmon is on special offer in the shops.


1/2 pint milk
carrot, onion, celery, bay leaf, peppercorn
1 tightly packed cup smoked salmon
1 1/2 level teaspoon gelatine (powdered)
2 level tablespoon plain flour
2 level tablespoons butter
2 tablespoons lemon juice
5 tablespoons double cream whipped
freshly ground black pepper
2 egg whites
very finely chopped parsley
(see measure conversions for more information)


- Put the milk into a saucepan.
- Put vegetables and bay leaf into the milk and bring to the boil.
- Remove from heat and allow to infuse for 10 minutes.
- Chop the salmon very finely (use a blender if necessary).
- Prepare the gelatine according to packet instructions.
- Strain the vegetables from the milk.
- Make a white sauce from the butter, flour and strained milk.
- Allow to cool a little and stir in the gelatine.
- Mix the salmon with the gelatine and milk mixture.
- Fold in the whipped cream.
- Add the lemon juice.
- Season and taste.
- Whip egg whites until stiff and fold in.
- Add some very finely chopped parsley.
- Put into mould(s) and allow to set.
- Serve with sliced avocado, watercress and cucumber slices.