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Smoked salmon mousse

This delightful smoked salmon mousse is perfect for canapes and bite sized party finger food.


(serves 4-6) :

  • Smoked salmon (cleaned) 500g
  • Asian broth 300mls (300ml water, piece of ginger, 2 cloves chopped garlic, 1 stalk lemongrass, 1 chilli, 1 tbsp mirin, kaffir lime leaf.)
  • Gelatine leaves 4
  • Whipped cream 500mls
  • Juice of one lime
  • Sea salt & cracked white pepper
  • Tabasco


  1. Dice the smoked salmon and blend in the robot coupe until it forms a ball.
  2. Pass through a drum sieve and season with the lime, tabasco and pepper.
  3. Bring the Asian broth to a boil, then strain and then add the soaked gelatin making sure it has fully dissolved. Stir while it cools.
  4. Whisk the gelatin slowly into the salmon over ice until it starts to set.
  5. When the mix has the consistency of semi whipped cream, fold in the whipped cream.
  6. Pipe into molds and set or let sit in fridge and use as a dip.

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