The first time I made Mary Berry’s Salmon Mousse, I’ll admit — I was mostly just trying to use up a can of salmon I found tucked behind the lentils. But it turned into a bit of a revelation: tangy, light, creamy, and just enough poshness to make me feel like I should be wearing pearls.
It’s one of those cold-set recipes that feels like cheating, in the best way. No baking. No frying. Just a bit of stirring and chilling and suddenly — poof! A smooth, delicate spread that makes you look like the sort of person who throws civilised afternoon dos with cucumber sandwiches.
Why You’ll Love It
- Perfect make-ahead dish — It has to chill, so it’s low-stress for parties.
- Creamy but not heavy — The yogurt and lemon keep things light.
- It’s posh without being precious — Fancy enough for guests, easy enough for Tuesday lunch.
- Cracker’s best friend — Honestly, this mousse + a water biscuit = bliss.
- You can cheat with tinned salmon — And no one will ever know.
- Surprisingly refreshing — Especially with a crisp white wine. (Highly recommend.)
Ingredients
- 1 pound cooked or canned boneless salmon
- ½ cup diced celery — adds crunch and freshness
- ½ cup diced green bell pepper
- ¼ cup finely chopped onion
- 3 tablespoons chopped fresh dill — don’t skimp, it’s the soul of the dish
- ½ cup mayonnaise
- ½ cup plain yogurt — Greek works best
- 3 tablespoons lemon juice — fresh is best
- 8 ounces cream cheese — block-style, not spreadable
- 1 (10.75 oz) can condensed tomato soup or 8 oz tomato purée
- 3–4 dashes of Tabasco
- ¾ cup cold water
- 4 teaspoons (or 2 envelopes) unflavoured gelatin
- Optional for serving: crackers, baguette slices, avocado, celery sticks, lettuce leaves, olives, tomatoes
How to Make It
Melt the cheesy base:
Pop the cream cheese in a saucepan over medium-low heat. Stir it gently as it softens. Once it’s melty and smooth, pour in your tomato soup or purée, plus the Tabasco. Keep stirring until it’s silky and combined.
Prep the chill bits:
In a big mixing bowl, toss in your salmon, celery, green pepper, onion, dill, mayo, yogurt, and lemon juice. Give it a gentle mix — don’t mash it to oblivion, just combine.
Wake up the gelatin:
In a small saucepan, sprinkle the gelatin over the cold water. Let it sit a few minutes (it’ll bloom — looks weird, totally normal), then warm gently on low heat until fully dissolved. No lumps allowed.
Mix it all together:
Pour the tomato-cheese mixture and the dissolved gelatin into the salmon bowl. Stir gently but thoroughly. It should look smooth-ish and feel a little wobbly. (I always taste at this point — you can add a touch more lemon or Tabasco if you fancy.)
Into the mold we go:
Pour the mousse into a lightly oiled mold (or just bowls, if you’re not feeling fancy). Smooth the top a bit, cover with cling film, and pop it in the fridge.
Chill for the magic:
Let it sit in the fridge for at least 6 hours — overnight is ideal. It’ll set like a dream. Don’t rush this or you’ll end up with mush, not mousse.
Time to unmold:
To unmold, dip the mold quickly in warm water, then flip it onto a plate. Give it a gentle wiggle. If it refuses to come out, threaten it with a knife around the edge. Serve with crackers, toast, or crunchy veg.
Common Mistakes and How to Dodge Them
Why is my mousse watery?
Either your salmon was too wet, or you didn’t let the gelatin fully bloom. I’ve done both. Drain your fish well and don’t shortcut the gelatin step.
It tastes too bland — what happened?
Check your seasoning before it sets. A pinch of salt, extra lemon juice, or a tiny bit more Tabasco can fix it.
My mousse didn’t set right — help!
Not enough gelatin, or you added it while it was too hot or too cold. Let it dissolve fully and mix evenly.
Can I use smoked salmon instead?
You can — but it changes the flavour a lot. Less delicate, more salty punch.
Storage and Reheating
- Fridge: Keeps for 2–3 days in an airtight container. Keep it chilled right up to serving.
- Freezer: Don’t bother — the texture goes all wrong when thawed.
- Reheating: Nope. It’s a mousse, not a stew. Serve it cold or let it come to room temp.
Frequently Asked Questions
Can I make this the day before?
Absolutely. In fact, it’s better that way. The flavours marry, and it firms up nicely.
Can I skip the gelatin?
Sadly, no. It’s what gives the mousse its signature shape and texture. Without it, you’ve got a dip (still tasty though).
What if I don’t have tomato soup?
Use pureed tomatoes or even a bit of tomato passata. Just avoid anything chunky.
How do I serve this without looking like it came from 1983?
Stick to a rustic board — crackers, herbs, olives, maybe some sliced avo. Keep it breezy, not formal.
Nutrition Facts (Per Serving):
- Calories: 235
- Fat: 18g
- Carbs: 6g
- Protein: 11g
- Sodium: 233mg
- Sugar: 4g
Try More Mary Berry Recipes:
Mary Berry Salmon Mousse
Description
A creamy, nostalgic mousse of salmon, dill, lemon and cream cheese — perfect chilled on crackers or toast.
Ingredients
Instructions
- Melt cream cheese in a saucepan, add tomato soup and Tabasco, stir until smooth.
- In a large bowl, mix salmon, celery, bell pepper, onion, dill, mayo, yogurt, and lemon juice.
- Dissolve gelatin in cold water, heat gently until fully melted.
- Add cream cheese mixture and gelatin to the salmon mixture, stir gently.
- Pour into a mold or bowls, smooth the top, and chill for 6 hours or overnight.
- Unmold and serve chilled with crackers or fresh veg.
Notes
- Use well-drained salmon to avoid watery mousse.
- Bloom gelatin fully — don’t rush it.
- Taste and adjust seasoning before chilling.
- Mousse won’t freeze well — best eaten fresh.