This James Martin Smoked Salmon Mousse is a smooth, elegant starter that feels both luxurious and effortless. The mousse is light and creamy with a delicate balance of smoky salmon, fresh lemon, and soft herbs. It blends in minutes and sets into a silky spread that works beautifully on toast, crackers, or blinis. Despite its impressive flavour and texture, the recipe is wonderfully simple and takes about 15 minutes to prepare plus chilling time.
Ingredients
For the Smoked Salmon Mousse
- 200g smoked salmon, roughly chopped
- 200g cream cheese, softened
- 150ml double cream
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh dill, finely chopped
- ½ tsp freshly ground black pepper
For Garnish and Serving
- Extra smoked salmon slices
- Fresh dill sprigs
- Lemon wedges
- Toasted bread, crackers, or blinis
How to Make James Martin Smoked Salmon Mousse
- Prepare the mousse base: Place the smoked salmon, cream cheese, lemon juice, lemon zest, and black pepper into a food processor. Blend until the mixture becomes smooth and well combined.
- Whip the cream: In a separate bowl, lightly whip the double cream until it forms soft peaks. This will give the mousse its light, airy texture.
- Combine the mixture: Gently fold the whipped cream and chopped dill into the smoked salmon mixture until evenly blended and creamy.
- Chill the mousse: Spoon the mixture into serving bowls or ramekins. Cover and refrigerate for at least 1 hour so the mousse firms up slightly.
- Serve: Garnish with extra smoked salmon slices, fresh dill, and a squeeze of lemon before serving with toast, crackers, or blinis.
Tips for the Best Smoked Salmon Mousse
How do I get a perfectly smooth mousse?
Blend the smoked salmon mixture thoroughly before folding in the cream. A powerful food processor helps create a silky texture without lumps.
Can I make the mousse lighter?
Yes. Whipping the cream to soft peaks and folding it gently into the mixture keeps the mousse light and airy.
What type of smoked salmon works best?
Use good-quality cold smoked salmon for the best flavour. Its delicate smokiness gives the mousse a refined taste.
How long should the mousse chill?
At least one hour is ideal. This allows the mousse to firm slightly and develop its full flavour.
Serving Suggestions
- Spread onto toasted sourdough or baguette slices
- Serve on mini blinis for an elegant starter
- Pipe into cucumber cups for a light canapé
- Pair with crisp crackers and lemon wedges
- Add to a seafood platter with prawns and smoked fish
Storage
Room Temperature
This mousse should not be left at room temperature for more than 1 hour due to the dairy and seafood ingredients.
Refrigerator
Store covered in the refrigerator for up to 2 days. Keep it tightly sealed to preserve freshness and flavour.
Freezing
Freezing is not recommended as the cream and cheese can separate when thawed, affecting the smooth texture.
Nutrition
- Calories: 280 kcal
- Carbohydrates: 2g
- Protein: 14g
- Fat: 24g
- Saturated Fat: 12g
- Sodium: 650mg
Nutrition values are approximate and may vary depending on the ingredients used.
FAQs
Can I make smoked salmon mousse ahead of time?
Yes. This mousse can be prepared up to a day in advance and kept refrigerated. The flavour actually improves as it chills.
Can I make this without a food processor?
You can finely chop the smoked salmon and mix it thoroughly with the cream cheese using a hand mixer. The texture will be slightly less smooth but still delicious.
What can I use instead of cream cheese?
Mascarpone or soft ricotta can be used as alternatives. Both will create a slightly different but still creamy flavour.
Can I pipe smoked salmon mousse for canapés?
Yes. Chill the mousse well, then transfer it to a piping bag and pipe onto crackers, blinis, or cucumber slices for elegant bite-sized starters.
James Martin Smoked Salmon Mousse
Course: StarterCuisine: BritishDifficulty: Easy6
servings15
minutes75
minutes280
kcalA smooth and creamy smoked salmon mousse blended with cream cheese, lemon, and fresh dill. This elegant seafood starter is quick to prepare and perfect served with toast, crackers, or blinis.
Ingredients
200g smoked salmon, roughly chopped
200g cream cheese, softened
150ml double cream
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh dill, finely chopped
½ tsp freshly ground black pepper
Directions
- Place smoked salmon, cream cheese, lemon juice, lemon zest and black pepper into a food processor and blend until smooth.
- In a bowl, whip the double cream until soft peaks form.
- Fold the whipped cream and chopped dill gently into the salmon mixture.
- Spoon the mousse into ramekins or a serving bowl.
- Cover and chill in the refrigerator for at least 1 hour until slightly firm.
- Garnish with extra smoked salmon and dill before serving with toast or crackers.
Notes
- Use high-quality smoked salmon for the best flavour.
- Do not overwhip the cream as the mousse should stay light and airy.
- The mousse can be prepared a day in advance and kept chilled until serving.
