Nigella Lawson

Nigella Lawson Salmon Mousse

Nigella Lawson Salmon Mousse

This easy and creamy Smoked Salmon Mousse by Nigella Lawson is a delicious starter that’s perfect for special occasions. With just a few ingredients like smoked salmon, fresh dill, and prawns, it’s a simple yet elegant dish. You can also adjust the garnishes to your liking, making it as versatile as it is tasty.

Ingredients Needed

  • 6 gelatine leaves (or 2 teaspoons powdered gelatine)
  • 200g (7 oz) smoked salmon (cold)
  • 600ml (2½ cups) full-fat cream (the kind that can be whipped)
  • 2 teaspoons lemon juice
  • 100ml (⅓ cup + 1 tablespoon) fresh dill (chopped)
  • 1½ teaspoons lemon zest
  • Pepper (to taste)
  • 200g (7 oz) prawns (for decoration)

How To Make Salmon Mousse

  1. Soak the gelatine: Place the gelatine leaves in cold water and leave them to soak for at least 10 minutes. If using powdered gelatine, follow the instructions on the packet to bloom it.
  2. Prepare the ingredients: While the gelatine softens, chop the smoked salmon and fresh dill. Whip the cream until it forms soft peaks.
  3. Dissolve the gelatine: Heat the lemon juice in a small pan. Add the soaked gelatine leaves to the lemon juice and stir until the gelatine dissolves completely.
  4. Combine the mixture: In a large bowl, gently combine the chopped smoked salmon, fresh dill, whipped cream, lemon zest, pepper, and the gelatine mixture. Mix everything gently to avoid deflating the cream.
  5. Prepare the mould: Rinse a bowl or a ring mould. Alternatively, line the mould with clingfilm for easy removal.
  6. Set the mousse: Pour the mousse mixture into the prepared mould. Cover it with clingfilm and place it in the fridge to set for at least 12 hours, but preferably longer for the best results.
  7. Decorate: Once set, carefully remove the mousse from the mould. Decorate with prawns, fresh dill, or any other garnish you prefer.
Nigella Lawson Salmon Mousse
Nigella Lawson Salmon Mousse

Recipe Tips

  • Soak gelatine properly: Don’t skip soaking the gelatine in cold water for at least 10 minutes to avoid lumps in your mousse.
  • Whip the cream to soft peaks: Whipping the cream just to soft peaks ensures a fluffy texture without over-beating it.
  • Chill for longer: For the best results, let the mousse set in the fridge for at least 12 hours. This gives it time to firm up and develop the flavors.
  • Use clingfilm for easy removal: Line your mould with clingfilm to make it easier to remove the mousse once it’s set, without it sticking to the sides.

How To Store Leftovers?

Let any leftover Smoked Salmon Mousse cool to room temperature if needed, then cover it with clingfilm and store it in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 2 tablespoons (31g)

  • Calories: 78
  • Total Fat: 7g
  • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 185mg
  • Total Carbohydrate: 1g
  • Protein: 3g

Try More Nigella Recipes:

Nigella Lawson Salmon Mousse
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Nigella Lawson Salmon Mousse

Author: Imen Dridi Cuisine:British Courses:Appetizers Recipe Keys: S Salmon Mousse
Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time: 20 minutesTotal time: 35 minutesServings:4-6 servingsCalories:78 kcal Best Season:Suitable throughout the year

Description

This easy and creamy Smoked Salmon Mousse by Nigella Lawson is a delicious starter that’s perfect for special occasions. With just a few ingredients like smoked salmon, fresh dill, and prawns, it’s a simple yet elegant dish. You can also adjust the garnishes to your liking, making it as versatile as it is tasty.

Ingredients

Instructions

  1. Soak the gelatine: Place the gelatine leaves in cold water and leave them to soak for at least 10 minutes. If using powdered gelatine, follow the instructions on the packet to bloom it.
  2. Prepare the ingredients: While the gelatine softens, chop the smoked salmon and fresh dill. Whip the cream until it forms soft peaks.
  3. Dissolve the gelatine: Heat the lemon juice in a small pan. Add the soaked gelatine leaves to the lemon juice and stir until the gelatine dissolves completely.
  4. Combine the mixture: In a large bowl, gently combine the chopped smoked salmon, fresh dill, whipped cream, lemon zest, pepper, and the gelatine mixture. Mix everything gently to avoid deflating the cream.
  5. Prepare the mould: Rinse a bowl or a ring mould. Alternatively, line the mould with clingfilm for easy removal.
  6. Set the mousse: Pour the mousse mixture into the prepared mould. Cover it with clingfilm and place it in the fridge to set for at least 12 hours, but preferably longer for the best results.
  7. Decorate: Once set, carefully remove the mousse from the mould. Decorate with prawns, fresh dill, or any other garnish you prefer.

Notes

  • Soak gelatine properly: Don’t skip soaking the gelatine in cold water for at least 10 minutes to avoid lumps in your mousse.
  • Whip the cream to soft peaks: Whipping the cream just to soft peaks ensures a fluffy texture without over-beating it.
  • Chill for longer: For the best results, let the mousse set in the fridge for at least 12 hours. This gives it time to firm up and develop the flavors.
  • Use clingfilm for easy removal: Line your mould with clingfilm to make it easier to remove the mousse once it’s set, without it sticking to the sides.
Keywords:Nigella Lawson Salmon Mousse