salmon mousse recipe

[lottie lou]

Does anyone have a simple salmon mousse recipe please?  Used to do one with tunned salmon, cream etc but lost the recipe

[lottie lou]

[goodlife]

If nobody else don't come with answer before me, I shall ask my mother her recipe when I next time talk to her (in a day or two). She has been doing salmon mousse for those 'special' occasions for years.. always into ring mould and later on before serving filling the centre with something (usually salady stuff) to finish the master piece off.
And VERY nice it is indeed 

[galina]

If nobody else don't come with answer before me, I shall ask my mother her recipe when I next time talk to her (in a day or two). She has been doing salmon mousse for those 'special' occasions for years.. always into ring mould and later on before serving filling the centre with something (usually salady stuff) to finish the master piece off.
And VERY nice it is indeed 

Sounds a real summer party treat!  Is it made solid with gelatine?  Yes please, I would like a recipe too.

[goodlife]

You know...I don't know how she does it. Never made it myself and haven't even thought about doing myself, thus not asking it from her before.
But...as you have asked it too...I shall made that call today and we'll see how its made  I do know that 'dollop' of cream is involved...it would not be so nice otherwise

[goodlife]

Ok..phone call done...and now I know why mums salmon mousse is so nice...LOTS of cream is the secret She never makes her mousse exact way and lot depends what's in fridge.

To start with you will need quite a large dish/mould..1 1/2 litres at least unless one wish to make several 'party' size individual portions into glass/cup/muffin papers.

500g of salmon ...half cold smoked, half gravlax style ...unless you want make it from cooked salmon but even then some in smoked   form will give good taste
5-7 gelatine sheets (in Finland these are much larger than what I've used over here..they are about 1/2 sheet larger..so check the packet what quantity yours is capable setting...too much and you end up with sliceable 'gelly' rather than mousse)
600 ml whipping cream (now this is frightening..but if you want to make it 'lighter' you can replace half of it with sourcream and crème fresh
3-5 tbls of lemon juice (+ additional grated rind you want it 'lemony')
black pepper or lemon pepper
herbs...dill, parsley, chives..any or all, what ever your taste is

Decorated with more herb and/or lemon slices and/or gravlax slices

-soak gelatine is cold water
-chop the fish finely or blend it in food processor
-whip the cream into firm 'mousse'
-heat the lemon juice (and rind) and dissolve the gelatine into it ...don't boil the gelatine!
-line the dish/mould with cling film and wipe/brush it with small amount of cooking oil (if you are to turn it out of the mould on tray)
-mix fish, gelatine-lemon juice and whipped cream (or other ingredients replacing part of the cream)
-add herbs and spices
-fill your mould and cover with cling film and  let it set in fridge until next day
-next day; turn over on tray and decorate
Other additional/replacement ingredients that can be used in salmon mousse is garlic, touch of sugar, horseradish, chopped gherkins.

Mum also makes 'veggie version' with cottage cheese, beetroot, cream and horseradish..not 'salmon' anymore but it is shame to leave any veggie guest out of 'fun'.
Lottie...you mentioned tuna...that would be nice!...and some chilli and little garlic..maybe some de-seeded cherry tomatoes and herbs too

[goodlife]

here is Nigella's version of it.. http://www.nigella.com/recipes/view/smoked-salmon-mousse-1048

[lottie lou]

Thank you very much Goodlife.  It similar to the recipe I used to have which tended to come out quite well.  Will try to sort out the gelatine problem - had it before - either nothing set or it was solid.  Quite interesting though.  Mmmm like the veggie version though.

[galina]

Thankyou goodlife and thank your Mum too please.  It is a lot of cream AND a lot of fish.  Supermarket (4 letters starting with A) sells smoked salmon trimmings which are much cheaper and other supermarket (4 letters beginning with L) sells gravad lax.  I wonder whether half the cream could be Greek yoghurt?

Yes the gelatine needs to be got just right.  Thank you for the alternative suggestions for a veggie version.

Next family get-together!  Thank you, also for Nigella's recipe.

[lottie lou]

May I apologise for my bad manners.  Please thank your mum for me.  Thank you Galina for the advice of supermarkets.

[goodlife]

I can't see why Greek yogurt would not do. I have used in other 'fishy' recipes  to make sauce.
I buy often those 'A's' smoked salmon trimmings too..nothing wrong with them and they'll be just a job for something like this..end of the day it is all going to be chopped into even smaller bits so no point buying the most expensive for it. I often make smoke salmon omelette with those trimmings MMMMM...