Mary Berry Salmon Mousse Recipe

Mary Berry's salmon mousse is a silky, delicate pink set starter with smoked salmon and cream cheese, completely make-ahead, and genuinely beautiful.

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Prep Time 20

Setting Time 6

Total Time 6 20

Servings: 6 Portions

Course: Side Dish

Cuisine: British

Calories: 255

Salmon Mousse:
300 g good quality smoked salmon
200 g full-fat cream cheese room temperature
150 ml double cream cold
2 tsp powdered gelatine — dissolved in 3 tbsp cold water then heated until clear
Juice of 1 large lemon about 4 tbsp
1 tbsp fresh dill finely chopped
1 tbsp fresh chives finely snipped
½ tsp Worcestershire sauce
3 –4 drops Tabasco
Salt and white pepper
To Serve:
Thinly sliced cucumber brown bread or Melba toast, fresh dill, lemon wedges, extra virgin olive oil

Dissolve gelatine — sprinkle over 3 tbsp cold water. Leave 2 minutes. Set over barely simmering water — stir until completely clear. Cool until warm but not hot.
Blend smoked salmon, cream cheese, lemon juice, Worcestershire sauce, and Tabasco until completely smooth — 2–3 minutes. Season carefully with salt and white pepper. Add dill and chives — pulse briefly to incorporate as visible flecks.
With processor running — add warm dissolved gelatine in a thin steady stream. Blend briefly. Transfer to a large bowl.
Whip cold cream to soft peaks. Fold into salmon mixture in two additions — gently, until just combined. Taste and adjust.
Lightly oil ramekins or mould. Spoon mousse in — fill to within 5mm of top. Tap gently to remove air pockets. Smooth. Press cling film directly onto surface. Refrigerate 6 hours minimum — overnight ideal.
Run palette knife around edge. Dip base in hot water 3–4 seconds. Invert onto serving plate. Decorate with dill sprig. Arrange cucumber. Serve with brown bread and lemon wedges.

Use good quality smoked salmon — the flavour is directly reflected in the finished mousse.

Dissolve gelatine completely — undissolved granules give an uneven set and hard specks.

Gelatine must be warm not hot — hot gelatine can partially cook the cream cheese.

Fold cream gently — do not stir. The air in the whipped cream is what makes it a mousse.

Oil moulds lightly — a wipe with oiled kitchen paper is the right amount.

Do not freeze — gelatine-set mousses become watery and grainy on defrosting.