Mousse is a smooth, light dish with an airy texture created by whipped cream or egg whites. For a savoury starter, my take on Delia Smith Salmon Mousse Recipe combines smoked salmon, cream cheese, lemon and fresh dill.
Ingredients
This salmon mousse serves 6 people as a starter. Preparation takes around 20 minutes, followed by at least 2 hours in the refrigerator.
200g smoked salmon
180g full-fat cream cheese, softened
120ml double cream, chilled
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon fresh dill, finely chopped
¼ teaspoon freshly ground black pepper
A small pinch of salt, if needed
For Garnishing:
Fresh dill sprigs
Thin lemon slices
Small pieces of smoked salmon
A little black pepper
You can use smoked salmon trimmings instead of whole slices. They usually cost less and taste just as good once blended. I recommend full-fat cream cheese because it gives the mousse a smoother, richer texture.
How to Make Delia Smith Salmon Mousse
Step 1
Cut the smoked salmon into smaller pieces and place them in a food processor. Keep a few pieces aside if you want to use them for decoration later.
Add the softened cream cheese, lemon juice, lemon zest and chopped dill. Blend everything until you have a smooth, pale pink mixture. Stop once or twice to scrape down the sides of the processor so that no large pieces of salmon remain.
Taste the mixture before adding any extra seasoning. Smoked salmon already contains plenty of salt, so you may only need a little black pepper.
The mixture should taste creamy with a gentle smoky flavour and a little freshness from the lemon. If the salmon flavour seems too strong, another small spoonful of cream cheese can soften it.
Step 2
Pour the cold double cream into a mixing bowl and whisk until soft peaks form. The cream should be thick enough to hold a gentle shape but not so stiff that it looks grainy.
Add about one-third of the whipped cream to the salmon mixture and stir gently. This loosens the mixture and makes the remaining cream easier to incorporate.
Fold in the rest using a spatula, working slowly until the colour looks even. Avoid beating or stirring too strongly because you want to keep some of the air in the whipped cream.
The finished mousse should be smooth, creamy and slightly fluffy. It will still look soft at this stage, but it will become firmer after chilling.
Step 3
Spoon the salmon mousse into six small ramekins, serving glasses or a single decorative bowl. Smooth the tops with a spoon and cover each portion.
Place the mousse in the refrigerator for at least 2 hours. Chilling helps it become firmer and gives the lemon, dill and smoked salmon time to settle into a more balanced flavour.
Before serving, add a small sprig of dill, a thin lemon slice and a little smoked salmon on top.
I prefer serving salmon mousse straight from the refrigerator. The cold temperature keeps it pleasantly firm, and the creamy texture goes especially well with warm toasted bread.
This version is designed to be served in dishes rather than turned out of a mould, as it contains no gelatine.
What to Serve With Delia Smith Salmon Mousse
Salmon mousse is quite rich, so I like serving it with something crisp or fresh. You don’t need complicated side dishes because the smoked salmon already provides plenty of flavour.
Toasted Bread: Thin slices of toasted baguette, sourdough or brown bread are excellent with salmon mousse. The crisp surface holds the soft mixture nicely, making it easy to eat as a starter.
Cucumber Slices: Thick slices of fresh cucumber offer a lighter alternative to bread. Their mild flavour and crunchy texture go well with the creamy salmon.
Oatcakes: Plain oatcakes are a traditional choice for smoked fish. Their slightly nutty taste pairs nicely with salmon without adding too much extra salt.
Green Salad: A small salad of rocket, watercress or mixed lettuce with lemon dressing helps balance the richness of the mousse.
Crackers: Plain water biscuits or crisp crackers are convenient for serving at parties. You can place the mousse in a bowl and let guests spread it themselves.
For a simple dinner party starter, I would serve Delia Smith Salmon Mousse Recipe in individual ramekins alongside toasted brown bread, lemon wedges and a few cucumber slices. It looks attractive without needing much decoration.
Delia Smith Salmon Mousse Nutrition Information
The nutritional values below are approximate for one serving, based on six portions. Bread, crackers and additional garnishes are not included.
Nutrient | Amount per Serving |
|---|---|
Calories | 210–250 kcal |
Protein | 8–10g |
Carbohydrates | 2–3g |
Total Fat | 19–23g |
Saturated Fat | 11–14g |
Fibre | Less than 1g |
Sodium | 350–500mg |
The exact figures depend on the brands of smoked salmon, cream cheese and double cream used. Smoked salmon contributes protein, while most of the fat comes from the cream and cream cheese.
FAQs
Can I Make Salmon Mousse the Day Before?
Yes, and I think preparing it the day before is a good choice if you have guests coming. Keep the mousse covered in the refrigerator overnight, then add the dill and lemon garnish shortly before serving. It will have plenty of time to firm up, and you won’t need to prepare the starter while cooking the main course.
Can I Use Fresh Salmon Instead of Smoked Salmon?
Yes, but the flavour will be different. Cook the fresh salmon completely, allow it to cool and remove the skin and bones before blending. Poached salmon is a good option because it remains moist and blends easily. You may want to add extra lemon juice and dill to give the mousse more flavour.
Why Is My Salmon Mousse Too Runny?
The most common causes are too much liquid, insufficiently whipped cream or cream cheese that is too soft. Whisk the double cream until it forms soft peaks and fold it gently into the salmon mixture. Refrigerating the mousse for at least 2 hours should also help it become firmer. Avoid adding extra lemon juice until you have checked the consistency.
Can I Make Salmon Mousse Without Double Cream?
Yes. You can replace the double cream with additional full-fat cream cheese or a small amount of thick crème fraîche. The mousse will be denser because it won’t contain as much air, but it can still taste good. Add the replacement gradually so the mixture doesn’t become too loose.
How Long Does Homemade Salmon Mousse Last?
Homemade salmon mousse is best eaten within 2 days. Store it in an airtight container in the refrigerator at 4°C or below, and never keep it beyond the smoked salmon’s use-by date. Use clean utensils when serving and avoid leaving it at room temperature for longer than 2 hours.
Can I Freeze Salmon Mousse?
I wouldn’t recommend freezing this particular mousse. Cream cheese and whipped cream can separate as they thaw, leaving the mixture watery or grainy. The texture is much nicer when freshly prepared and chilled, so making it a day in advance is the better option.
Can I Serve Salmon Mousse as a Party Appetizer?
Yes. Spoon small portions onto cucumber rounds or crackers just before serving, or pipe the mousse into small pastry cases. You can also serve it in individual glasses with a little fresh dill on top. Keep the prepared mousse chilled until it is time to serve so it stays fresh and holds its shape.