Mary Berry Recipes

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Oh, what a joy it is to share with you a recipe that truly embodies elegance and flavour without any fuss! This delightful salmon mousse is a recipe I've cherished for many years, a firm favourite for those special occasions when you wish to impress your guests but still have time to enjoy their company. It’s a wonderful testament to how simple, good quality ingredients, handled with a little care, can produce something quite spectacular.

I recall first perfecting this recipe for a garden party decades ago, and it has remained a reliable star ever since. There's something so inherently sophisticated about a beautifully presented mousse, yet the process of making it is wonderfully straightforward. It requires no complex techniques, just a gentle hand and a keen eye for flavour, ensuring every spoonful is a light, creamy, and utterly delicious experience.

This particular salmon mousse is a celebration of fresh salmon, brightened with the delicate touch of dill and lemon, all bound together in a silken texture that simply melts in the mouth. It’s a dish that speaks of refined taste and effortless charm, perfect as a starter for a dinner party or as part of a lovely buffet spread. You'll find it's a real family favourite, and I daresay, it will become one of yours too!

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Why You'll Love This Recipe

Elegant presentation with minimal effort.
Can be made ahead, reducing stress on the day of serving.
Light, fresh flavour profile, perfect as a starter.
Versatile for various occasions, from dinner parties to buffets.
Uses readily available ingredients.

Ingredients

300g fresh salmon fillet, skin removed
150g smoked salmon, finely chopped
200g full-fat cream cheese, softened
150ml double cream
2 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
1 tsp Dijon mustard
2 leaves of gelatin (or 1 tsp powdered gelatin)
3 tbsp hot water (if using powdered gelatin)
Salt and freshly ground black pepper to taste
Optional: cucumber slices, extra dill sprigs, lemon wedges for garnish

Equipment Needed

Small saucepan for poaching salmon • Large mixing bowl • Medium mixing bowl • Whisk (electric whisk or balloon whisk) • Spatula • 1-litre terrine mould or 20cm (8-inch) loaf tin, or individual ramekins • Cling film • Measuring spoons and cups

Step-by-Step Instructions

**Poach the Salmon:** Place the fresh salmon fillet in a shallow pan. Cover with water or a mixture of water and white wine, a slice of lemon, and a sprig of dill. Bring to a gentle simmer and poach for 10-12 minutes, or until cooked through and flaky. Remove from the liquid, drain well, and let it cool completely. Once cool, flake the salmon, checking carefully for any small bones.
**Prepare Gelatin:** If using gelatin leaves, soak them in a bowl of cold water for 5-10 minutes until softened. If using powdered gelatin, sprinkle it over 3 tablespoons of hot water in a small bowl and stir until fully dissolved. Set aside.
**Combine Ingredients:** In a large mixing bowl, combine the softened cream cheese, flaked fresh salmon, and finely chopped smoked salmon. Add the chopped fresh dill, lemon juice, Dijon mustard, and a good pinch of salt and pepper.
**Whip Cream:** In a separate bowl, lightly whip the double cream until it holds soft peaks. Be careful not to over-whip it.
**Fold in Gelatin:** Gently squeeze the excess water from the softened gelatin leaves and stir them into the cream cheese mixture until fully incorporated. If using dissolved powdered gelatin, stir it in thoroughly.
**Combine Cream:** Gently fold the whipped double cream into the salmon mixture until just combined. Be careful not to overmix, as you want to keep the mousse light and airy. Taste and adjust seasoning if necessary.
**Mould the Mousse:** Lightly oil a 1-litre terrine mould or a 20cm (8-inch) loaf tin, or individual ramekins. Line with cling film if you wish for easier removal. Spoon the salmon mousse mixture into the prepared mould, smoothing the top with the back of a spoon.
**Chill:** Cover the mould with cling film and refrigerate for at least 4 hours, or preferably overnight, until the mousse is firmly set.
**Serve:** To serve, carefully invert the mousse onto a serving platter. If using cling film, gently lift it out. Garnish with fresh dill sprigs, thin slices of cucumber, and lemon wedges. Serve with melba toast, crusty bread, or blinis.

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Perfect Substitutions

**Fresh Salmon:** Cooked tinned salmon (drained well) can be used in a pinch, though fresh is preferred for flavour and texture.
**Smoked Salmon:** For a milder flavour, increase the fresh salmon and omit the smoked, or use smoked trout.
**Double Cream:** Crème fraîche can be used for a tangier flavour, though the texture will be slightly denser.
**Dill:** Fresh chives or parsley can be used, but dill offers a classic pairing with salmon.
**Dijon Mustard:** A tiny pinch of English mustard powder can be used, but Dijon adds a lovely subtle depth.
**Gelatin:** Agar-agar can be used as a vegetarian alternative; follow package instructions for equivalent setting power.

Serving Suggestions

This exquisite salmon mousse truly shines when served with crisp melba toast, delicate blinis, or thin slices of perfectly toasted baguette. For a lovely light lunch or starter, a simple green salad with a light vinaigrette makes a perfect accompaniment, offering a refreshing contrast to the creamy mousse. A crisp, dry white wine, such as a Sauvignon Blanc or a crisp Pinot Grigio, would be simply delightful alongside. If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Creamy Tarragon Chicken.

How to Store \u0026 Reheat

This salmon mousse is best enjoyed chilled. It can be stored, covered, in the refrigerator for up to 2-3 days. It does not freeze well, as the texture of the mousse and cream cheese can become grainy upon thawing. There is no reheating required, as it is a cold dish. Simply remove from the fridge 15-20 minutes before serving to allow the flavours to mellow slightly.

Mary's Secrets to Success

My dears, for a truly successful salmon mousse, remember these little secrets. Firstly, ensure your poached salmon is completely cooled and well flaked, checking thoroughly for any bones – nobody wants an unexpected surprise! Secondly, when folding in the whipped cream, be ever so gentle. This is crucial for achieving that wonderfully light, airy texture that is the hallmark of a perfect mousse. And lastly, do allow ample time for chilling. Patience is a virtue in baking and indeed, in setting a mousse; it truly pays off for that sheer perfection on the plate!

Frequently Asked Questions

Can I make this ahead of time?

Absolutely, dear! This mousse is a perfect make-ahead dish. In fact, making it the day before allows the flavours to meld beautifully and ensures it sets perfectly, reducing any last-minute stress.

What if I don't have a terrine mould?

Not to worry at all! A regular loaf tin, about 20cm (8 inches), works wonderfully. You could even use individual ramekins for a charming individual serving, just be sure to adjust the chilling time if they are very small.

How do I ensure my mousse isn't too dense?

The key is gentle folding. Once you've whipped your cream to soft peaks, fold it into the salmon mixture with a light hand, being careful not to knock out all the air. This ensures a wonderfully light and airy texture.

Can I use all smoked salmon?

While you could, using a combination of fresh and smoked salmon provides the best balance of flavour and texture. All smoked salmon might be a little too intense and salty for some palates, and the fresh salmon adds a lovely delicate quality.

What can I serve with this besides toast?

For a lighter option, thin cucumber slices or crisp endive leaves make excellent dippers. Small new potatoes, lightly boiled and cooled, can also be a lovely accompaniment for a more substantial starter.