Ingredients
- 1 ¼ cups (300 ml) heavy whipping cream (whipping cream), 35% fat
- 1 teaspoon powdered gelatin (gelatine powder)
- 1 tablespoon chopped fresh dill
- 3 ounces (75 g) smoked salmon, finely chopped
- 1 teaspoon finely grated lemon zest
For Garnish
- Fresh parsley
To Serve
- Crackers, Melba toast or thin toast triangles
- Extra salmon, finely chopped
Method
- Combine 3 ½ tablespoons (about 52 ml) of the heavy whipping cream with the gelatin powder and lemon zest. Leave it to stand for 5 minutes.
- Warm the mixture over low to moderate heat until the gelatin has dissolved. Take it off the heat and leave it to cool.
- Stir the dill and finely chopped smoked salmon into the cooled gelatin mixture.
- Whip the remaining cream until firm peaks form.
- Fold ¼ of the whipped cream into the salmon mixture. Gently fold in the remaining cream.
- Divide the mousse among four small ramekins or transfer it to one serving dish. Cover and refrigerate overnight or at least 6 hours until set.
- Serve chilled with crackers, Melba toast or thin toast. Garnish with a small piece of smoked salmon and a little fresh parsley.
Notes
- Let the gelatin mixture cool before folding in the whipped cream.
- Chop the salmon finely so it spreads evenly through the mousse.
- The mousse will be light-colored because the recipe contains more cream than salmon.
- Use individual ramekins if you don’t want to unmold the mousse.
- Keep the mousse covered in the refrigerator.
- Freezing isn’t recommended because thawing can affect the texture.