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Fish Mousse Starter Recipe
Victoria Haneveer

Easy Fish Mousse Recipe

Simple to make yet exquisite in flavor, this fish mousse is great, offering a nice mouth-feel. The salmon is combined with cream, dill, lemon and parsley, for a simple, rustic and typically French result.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 4
Course: Starter
Cuisine: French
Ingredients Method

Ingredients
 

  • 300 ml (1 1/4 cups) heavy whipping cream (35% fat) plus extra to serve
  • 1 teaspoon gelatin powder
  • 1 tablespoon chopped fresh dill
  • 75 g (3 ounces) finely chopped smoked salmon, plus extra for garnish
  • 1 teaspoon finely grated lemon peel
  • Bunch of fresh parsley

Method
 

  1. Mix 3 1/2 tablespoons of the whipping cream with the gelatin powder and lemon zest and let it stand for about 5 minutes.
  2. Heat the mixture in a pan over a low to moderate heat until the gelatin dissolves then leave it to stand until cool.
  3. Stir the dill and salmon into this mixture and whip the rest of the cream until it forms firm peaks. Fold 1/4 of it into the salmon, then add the rest.
  4. Cover and chill the salmon mousse until it is thick.
  5. It is best made the day before you serve it.
  6. Serve each portion with cream poured over it, a piece of smoked salmon on top and some fresh parsley.