This Mary Berry Salmon Mousse is a light and creamy no-bake recipe, which is made with cooked salmon, cream cheese, and fresh dill. It’s the perfect make-ahead starter for a dinner party, an elegant and foolproof dish that’s surprisingly easy to make.
Mary Berry Salmon Mousse Ingredients
A simple, classic list for an elegant and flavorful mousse.
- 1 sachet (about 1 tbsp) powdered gelatin
- 3 tablespoons cold water
- 200g (7oz) cooked salmon fillet, cooled and flaked
- 200g (7oz) full-fat cream cheese, softened
- 150ml (¼ pint) soured cream or crème fraîche
- Juice of 1 lemon
- 2 tablespoons fresh dill, finely chopped
- Freshly ground black pepper
- Salt (optional, as salmon is salty)
How To Make Mary Berry Salmon Mousse
A step-by-step guide to this wonderfully simple and sophisticated starter.
- Bloom the Gelatin: Pour the cold water into a small heatproof bowl and sprinkle the gelatin over the top. Let it stand for about 5 minutes to soften and “bloom.”
- Dissolve the Gelatin: Place the bowl of gelatin over a small pan of gently simmering water and stir until the gelatin has completely dissolved and is clear. Set aside to cool slightly.
- Blend the Mousse Base: In a food processor, combine the flaked cooked salmon, softened cream cheese, soured cream, and lemon juice. Blend until the mixture is completely smooth.
- Combine and Chill: With the food processor running on low, slowly pour in the slightly cooled, dissolved gelatin mixture. Add the chopped dill and a generous grinding of black pepper. Pulse a few more times to combine.
- Set the Mousse: Taste the mixture and add a pinch of salt if needed. Pour the mousse into a 1-pint serving dish, or into individual ramekins. Cover with cling film and chill in the refrigerator for at least 4 hours, or overnight, until completely firm.
Recipe Tips
For the smoothest, most delicious mousse every time.
- How to get the smoothest mousse? Using a food processor is the key to a perfectly smooth, professional-quality mousse. It’s also crucial that your cream cheese is properly softened to room temperature so it blends seamlessly without any lumps.
- Can I make this ahead of time? Absolutely! This is the perfect make-ahead starter or party dish. It needs to be made at least a few hours in advance to set, but it’s even better when made a full day ahead, allowing the flavors to meld.
- Why use gelatin? The gelatin is what gives the mousse its structure, allowing it to set firmly so it can be served in scoops or even be molded in a tin and sliced like a terrine.
- How do I cook the salmon for the mousse? The simplest way is to poach a fresh salmon fillet. Simply place it in a pan, cover with water or milk, bring to a gentle simmer, and cook for 6-8 minutes until opaque. Let it cool completely before flaking.
What To Serve With Salmon Mousse
Classic accompaniments for this elegant starter.
This sophisticated mousse is a wonderful starter for a dinner party or a centerpiece for a buffet. It pairs beautifully with:
- Thinly sliced and buttered brown bread or rye bread
- Melba toast or crisp crackers
- Slices of cool, crisp cucumber
- Fresh lemon wedges for squeezing over the top
How To Store Salmon Mousse
Keeping your delicious mousse fresh.
- Refrigerate: The mousse must be stored in the refrigerator. Keep it in an airtight container or in its dish tightly covered with cling film. It will stay fresh and delicious for up to 3 days.
Mary Berry Salmon Mousse Nutrition Facts
An estimated guide per serving.
- Calories: 290 kcal
- Carbohydrates: 3 g
- Protein: 18 g
- Fat: 23 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is generally not recommended to freeze this mousse. The texture of the cream cheese and gelatin can change and become watery upon thawing, which would ruin the smooth, creamy consistency.
A mousse is typically lighter in texture, often incorporating whipped cream or egg whites, and is set with gelatin to be firm. A pâté is usually a denser, richer spread that doesn’t necessarily hold a firm shape.
Yes, for a different flavor profile, you can substitute the cooked salmon with an equal amount of smoked salmon. If you do, be very careful when adding any extra salt, as smoked salmon is already quite salty.
Try More Recipes:
- Mary Berry Smoked Salmon Pâté Recipe
- Mary Berry Salmon Risotto Recipe
- Mary Berry Thai Salmon Traybake Recipe
Mary Berry Salmon Mousse Recipe
Description
A classic, light, and elegant salmon mousse from Mary Berry, made with cooked salmon, cream cheese, and fresh dill. The perfect easy, make-ahead starter for any dinner party.
Ingredients
Instructions
- Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes. Dissolve it over a pan of hot water until clear.
- In a food processor, blend the cooked salmon, softened cream cheese, soured cream, and lemon juice until completely smooth.
- With the processor running, pour in the cooled, dissolved gelatin.
- Add the chopped dill and a generous amount of black pepper. Pulse to combine.
- Taste and add salt if needed.
- Pour the mousse into a 1-pint serving dish or individual ramekins.
- Cover and chill in the refrigerator for at least 4 hours, or overnight, until firm. Serve chilled.
Notes
- Using a food processor is the key to a perfectly smooth and creamy mousse.
- Ensure your cream cheese is fully softened to room temperature for a lump-free result.
- This is a perfect make-ahead starter; the flavor is even better on the second day.
- Serve with lemon wedges, buttered brown bread, or crisp crackers.
