There is nothing better than having a few easy, make-ahead appetisers in your back pocket and this salmon mousse recipe is one of my favourites. Buy a fresh baguette on your way home from work, pull the mousse out of the fridge and you have a perfectly beautiful snack to whet your and your guests’ appetites while dinner is cooking away. This fresh tasting mousse also makes a great addition to a salad for lunch or a charcuterie plate at a party.
Despite claims of otherwise I find salmon mousse is often quite heavy as it usually includes cream cheese as a main ingredient. This recipe gets it’s relative lightness by using sour cream firmed up with a little gelatin instead of the considerably more filling cream cheese. If you’re not a house that keeps capers in the fridge just substitute them with a pinch of the flakiest salt you have. I used to make this recipe using the entire container of sour cream, but there always was too much. I’ve adjusted the ingredients to fit into two 8oz ramekins instead.
1 rounded teaspoon unflavoured gelatin
3 tablespoons cold water
6-8 ounces smoked salmon, coarsely chopped
1¼ cups full fat sour cream
1 tablespoon fresh lemon juice
½ teaspoon fine sea salt
1 tablespoon of rinsed capers
fresh dill to finish
crusty baguette to serve
Combine gelatin and water in small pan, then let sit for 5 minutes.
Warm water over low heat until gelatin dissolves, then set aside.
Purée salmon, sour cream and lemon juice in food processor until smooth, then add salt and add cooled gelatin mixture while continuing to blend until combined.
Divide into two 8oz ramekins or similar sized bowls. Cover containers with plastic wrap being careful not to disturb the surface, then refrigerate until firm – 2 hours or overnight.
Serve chilled, topped with fresh chopped dill and scattered capers along side baguette.