Silky Smooth Salmon Mousse Recipe: A Fancy Yet Foolproof Delight

Let’s whip up a delightful salmon mousse that brings elegance to any gathering.

Smooth and luxurious textures create a sophisticated appetizer perfect for special occasions.

Guests will marvel at the delicate blend of fresh salmon and creamy ingredients.

Cream cheese and dill provide a classic complement to the rich fish flavor.

Remarkably simple techniques transform ordinary ingredients into an extraordinary dish that impresses everyone.

Serving this mousse guarantees compliments and requests for your secret culinary technique.

Prepare to become the star of your next dinner party with this irresistible recipe.

Why Mary Berry Salmon Mousse Is a Crowd-Pleaser

• Craft a Crowd-Pleasing Appetizer: This salmon mousse transforms simple ingredients into an impressive dish that wows guests at parties and gatherings, making you look like a culinary expert without complex techniques.
• Boost Nutrition with Protein Power: Packed with salmon and protein-rich ingredients, this recipe delivers a healthy option that tastes incredible while providing essential nutrients for your body.
• Prep-Ahead Party Perfection: Make this mousse in advance and store in the refrigerator, giving you stress-free preparation for entertaining or quick snacking without last-minute kitchen chaos.
• Customize with Ease: Adjust ingredients like adding different herbs or swapping protein sources to match your taste preferences, making this recipe flexible for various dietary needs and flavor profiles.

What You Need for Mary Berry Salmon Mousse

• Salmon: A tender, flaky fish that provides the primary protein and flavor for the mousse.
• Cream Cheese: A rich, creamy base that helps create a smooth and luxurious texture.
• Tomato Soup: Adds depth of flavor and helps bind the ingredients together.

• Tabasco, Dill, Lemon Juice: Provide a zesty and bright taste profile to the salmon mousse.
• Mayonnaise, Yogurt: Contribute to the creamy consistency and tangy undertone.

• Celery, Bell Pepper, Onion: Fresh vegetables that add crunch and aromatic dimensions to the dish.
• Gelatin: Helps set the mousse and create a firm, sliceable texture.
• Cold Water: Used to dissolve the gelatin for proper setting.

How to Make Mary Berry Salmon Mousse Step-by-Step

Step 1: Prepare Creamy Base

Warm the cream cheese in a saucepan over low heat. Slowly blend in tomato soup and add a splash of Tabasco, stirring continuously until the mixture becomes silky smooth and fully incorporated.

Step 2: Combine Seafood Blend

• Flaked salmon
• Finely chopped celery
• Diced bell pepper
• Minced onion
• Fresh dill
• Creamy mayonnaise
• Tangy yogurt
• Bright lemon juice

Ensure all ingredients are evenly distributed for a balanced flavor profile.

Step 3: Activate Gelatin

Sprinkle gelatin over cold water in a small pan. Apply gentle heat, stirring until the gelatin completely dissolves into a clear liquid.

Step 4: Merge Flavor Layers

Carefully introduce the cream cheese mixture and dissolved gelatin into the salmon blend. Use a delicate folding motion to maintain the light, airy texture without deflating the ingredients.

Step 5: Chill and Set

Transfer the mixture into an elegant mold or individual serving bowls. Smooth the surface with a spatula for a professional finish. Refrigerate for 6-8 hours or preferably overnight to allow complete setting and flavor melding.

Step 6: Serve and Enjoy

Carefully unmold the mousse onto a decorative platter. Accompany with crisp crackers or fresh vegetable sticks for a delightful appetizer that’s sure to impress guests.

Tips for a Perfect Salmon Mousse Every Time

• Boost Flavor Intensity: Add extra Tabasco or fresh dill for a more vibrant and zesty salmon mousse that packs a punch.
• Texture Perfection: Use very finely chopped celery and bell pepper to ensure smooth, even distribution throughout the mousse.
• Dairy-Free Hack: Substitute cream cheese with cashew cream and use agar-agar instead of gelatin for a vegan-friendly version.
• Chilling Strategy: Cover the mold with plastic wrap to prevent moisture absorption and maintain the mousse's pristine texture during refrigeration.
• Presentation Pro: Garnish with fresh dill sprigs, lemon zest, or thin cucumber slices for an elegant and appetizing appearance.

Creative Twists on Mary Berry Salmon Mousse

• Vegetarian Seafood Swap: Replace salmon with smoked tofu or flaked hearts of palm for a plant-based alternative that maintains the creamy texture and coastal flavor profile.
• Low-Sodium Option: Use no-salt tomato soup, eliminate Tabasco, and incorporate fresh herbs like chives or parsley to boost flavor without additional sodium.
• Dairy-Free Version: Substitute cream cheese with cashew cream or coconut cream cheese, and use dairy-free yogurt to create a lighter, allergy-friendly mousse that's still rich and smooth.
• Spicy Kick Adaptation: Add cayenne pepper, diced jalapeños, or swap Tabasco for sriracha to create a more intense, warming version of the classic salmon mousse.

Pairing Ideas for Mary Berry Salmon Mousse

• Crisp White Wine Companion: Select a zesty Sauvignon Blanc or unoaked Chardonnay to complement the creamy salmon mousse. These light, refreshing wines cut through the richness and enhance the delicate seafood flavors.
• Rustic Bread Crunch: Serve artisan sourdough or rye crackers alongside the mousse. Their hearty texture and slight tanginess provide a delightful contrast to the smooth, silky salmon spread.
• Fresh Herb Garnish: Top with fresh dill, chives, or parsley sprigs. These green accents add brightness, visual appeal, and a subtle aromatic layer that lifts the entire dish's flavor profile.

Best Way to Store Mary Berry Salmon Mousse

• Store the salmon mousse in an airtight container for up to 3 days. Keep it sealed tightly to prevent absorbing other food odors and maintain its delicate texture.
• Wrap the mousse securely in plastic wrap, then place in a freezer-safe container. Freeze for maximum 1 month. Thaw overnight in the refrigerator before serving.
• Divide the mousse into smaller serving-sized containers before storing. This helps prevent repeated thawing and refreezing, which can compromise the quality.
• Let the chilled mousse sit at room temperature for 10-15 minutes before serving to soften slightly and enhance its creamy consistency.

Common Questions on Mary Berry Salmon Mousse

• Is salmon mousse safe to eat?

Yes, as long as you use cooked or canned salmon and ensure all ingredients are fresh. The gelatin and chilling process help create a safe, stable dish.

• Can I make this recipe ahead of time?

Absolutely! Salmon mousse is perfect for preparing in advance. It can be made up to 2 days before serving and stored covered in the refrigerator.

• What type of salmon works best for this recipe?

Canned salmon is ideal because it’s already cooked and easy to use. Wild-caught or pink salmon varieties work great and provide good flavor and texture.

• How can I tell if my salmon mousse has set properly?

The mousse should be firm and hold its shape when you unmold it. It will have a smooth, creamy consistency and won’t be runny when you slice or serve it.

Salmon Mousse Recipe

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4.6 from 28 reviews

• Total Time: 6 hours 30 minutes
• Yield: 6 1x

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Description

Delightful salmon mousse celebrates coastal cuisine with creamy elegance. Silky seafood spread promises rich flavors that invite eager guests to savor each luxurious bite.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) cooked or canned boneless salmon
• 8 ounces (226 grams) block cream cheese

Vegetables and Herbs:

• 1/2 cup (75 grams) diced celery
• 1/2 cup (75 grams) diced green bell pepper
• 1/4 cup (40 grams) finely chopped onion
• 3 tablespoons (12 grams) chopped fresh dill

Liquids and Binding Ingredients:

• 1/2 cup (120 milliliters) mayonnaise
• 1/2 cup (120 milliliters) plain yogurt
• 3 tablespoons (45 milliliters) lemon juice
• 1 (10.75 ounces/305 grams) can condensed tomato soup or 8 ounces (226 grams) puree
• 3/4 dashes Tabasco
• 3/4 cup (180 milliliters) cold water
• 4 teaspoons (2 envelopes) unflavored gelatin

Optional Serving Accompaniments:

• crackers
• avocado
• celery sticks
• lettuce leaves
• olives
• tomatoes

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Instructions

1. Gently warm cream cheese in a saucepan over low heat, blending in tomato soup and Tabasco until creating a silky, uniform mixture.
2. Combine flaked salmon with finely chopped celery, bell pepper, onion, and fresh dill in a spacious mixing bowl, incorporating mayonnaise, yogurt, and a splash of lemon juice.
3. Sprinkle gelatin over cold water in a small pan, allowing it to bloom for 2-3 minutes before applying gentle heat to transform into a clear liquid.
4. Carefully fold the warm cream cheese and dissolved gelatin into the salmon mixture, ensuring even distribution without breaking the delicate salmon pieces.
5. Transfer the mousse into a decorative mold or individual serving dishes, smoothing the surface with a spatula to create an elegant finish.
6. Refrigerate for a minimum of 6 hours or preferably overnight, allowing the mousse to set completely and develop a firm, creamy texture.
7. When ready to serve, carefully invert the mold onto a serving platter or present directly in the chilled dishes, accompanying with crisp crackers or fresh vegetable crudités.

Notes

• Ensure cream cheese melts completely without burning by using low heat and stirring continuously.
• Dice vegetables finely for a smoother, more uniform texture in the mousse.
• Use fresh salmon instead of canned for a richer, more delicate flavor profile.
• Adjust Tabasco sauce to personal heat preference, starting with fewer drops and tasting gradually.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Chilling
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 295 kcal
• Sugar: 4 g
• Sodium: 580 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 17 g
• Cholesterol: 70 mg