Recipes
Salmon mousse
Smoked salmon mousse is a very simple and very versatile recipe, perfect for enriching crostini and appetizers of all kinds.
Preparing the salmon and cheese mousse is really simple. With this sauce you can make delicious appetizers in a very short time, perfect to serve at an important dinner such as Christmas Eve.
This mousse is perfect for spreading on bread tarts (even gluten-free) or for filling rustic vol au vents. The extra touch is also given by the aromatics: you can flavor the mousse with fennel, dill or other herbs such as parsley or chives . Are you ready to get to work? Here's the recipe!
Ingredients
For the salmon mousse
- Smoked salmon – 200 g
- Robiola – 200 g
- Cream – 60 ml
- Aromatic herbs (chives, parsley, dill) – to taste
Preparation
How to prepare the salmon mousse recipe
Transfer the robiola cheese , the salmon chopped by hand and the cream into the glass of the immersion blender.
Blend until you obtain a smooth and homogeneous cream then transfer it to the refrigerator for an hour. Decorate as desired with chopped chives.
There is nothing simpler than this recipe and this video is proof of it. As you can see, it is also possible to use a classic mixer equipped with blades at the bottom. The green light is also given to any variations (we see them all below) such as the addition of parmesan for an extra note of flavour.
We recommend you also try the tuna and ham mousse. Together they are perfect to be brought to the table with canapés and croutons or to fill vol au vents.
Variations and advice
The salmon mousse recipe is perfect to be included among your Christmas appetizers , creamy and tasty, it will serve to enrich the dishes on the table and make everyone happy. You can make a salmon and Philadelphia mousse, or use other types of cheese such as ricotta or mascarpone.
The preparation that we presented just above can, however, be carried out in at least three different ways:
- Salmon foam . To create a real foam full of air and soft like a cloud, we recommend that you whip the cream separately with an electric whisk and then incorporate the cream with salmon, cheese and perfumes later, being careful not to disassemble everything .
- Fresh salmon mousse . In this case, use a salmon fillet weighing around 200 g, remove the skin and steam it for around 20 minutes. Once cooked, shred it and use it as in the original recipe.
- Salmon mousse without cream . All you have to do is omit it and mix the fish only with the herbs and spreadable cheese. To make the consistency creamier you can add, if necessary, a few teaspoons of milk or water.
Conservation
How to store: the mousse prepared following this recipe can be stored in the refrigerator in an airtight container for a maximum of 1-2 days .
Read also
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