Mary Berry​ Salmon Mousse Recipe

This delicate Mary Berry Salmon Mousse is a classic no-cook starter or appetizer. It’s made with smoked salmon, creamy full-fat cream cheese, lemon juice, and a touch of gelatin for its signature wobbly set. The result is a light, elegant, and savory dish with a smooth texture that’s perfect for a special occasion or a sophisticated summer lunch. This recipe serves 6 people.

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Mary Berry Salmon Mousse Ingredients

• 350g smoked salmon, roughly chopped
• 250g full-fat cream cheese, softened
• 100g full-fat crème fraîche or sour cream
• Juice of 1 lemon
• 2 tbsp fresh dill, chopped
• 1 tsp unflavoured gelatin powder
• 2 tbsp cold water
• Pinch of white pepper

How To Make Mary Berry Salmon Mousse

1. Soften the gelatin: In a small, heatproof bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until it has absorbed the water and looks spongy.
2. Dissolve the gelatin: Place the bowl over a small pan of simmering water (a bain-marie) and stir gently until the gelatin has completely dissolved and the liquid is clear. Do not let it boil. Set aside to cool slightly.
3. Blend the mousse base: Place the chopped smoked salmon, softened cream cheese, crème fraîche, lemon juice, and chopped dill into a food processor. Season with a pinch of white pepper.
4. Process the mixture: Blend the ingredients until they are smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
5. Add the gelatin: With the motor running on low, slowly pour the cooled, dissolved gelatin mixture into the food processor. Blend for a few more seconds until everything is fully incorporated.
6. Transfer and chill: Pour the salmon mousse mixture into a serving dish or six individual ramekins. Cover with plastic wrap and refrigerate for at least 2-3 hours, or until the mousse is completely firm.
7. Serve: To serve, you can invert the mousse onto a plate if it’s in a single dish, or serve directly from the ramekins. Garnish with a sprig of fresh dill, a slice of lemon, or a few capers.

Recipe Tips

• Check the gelatin: Ensure the gelatin is fully dissolved before adding it to the salmon mixture. Any undissolved granules will result in a lumpy texture.
• Use high-quality salmon: The flavor of the salmon is the star of this dish. Use good-quality smoked salmon for the best taste.
• Process until smooth: For a truly silky mousse, make sure the mixture is completely smooth before adding the gelatin. Scrape the sides of the food processor frequently.
• Chill time is crucial: The mousse must be chilled for a minimum of 2 hours to set properly. For the best result, leave it in the refrigerator overnight.

What To Serve Salmon Mousse

This elegant salmon mousse is best served with simple accompaniments that don’t overpower its delicate flavor. Serve with crisp water biscuits, toasted blinis, or thin slices of toasted rye bread. For a lighter option, offer slices of fresh cucumber or celery sticks for dipping. A simple garnish of fresh dill and a wedge of lemon on the side adds a lovely, fresh finish.

How To Store Salmon Mousse Leftovers

• Refrigerate: Store the salmon mousse, tightly covered with plastic wrap, in the refrigerator for up to 3 days.
• Freeze: It is not recommended to freeze salmon mousse. The gelatin and dairy will separate upon thawing, and the texture will become grainy and watery.

Mary Berry Salmon Mousse Nutrition Facts

• Calories: 280 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 550mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 18g

Frequently Asked Questions

• Can I make this recipe without gelatin? Yes, you can make a salmon pâté without gelatin, but it will not have the same firm, set mousse texture. It will be softer and closer to a spread. For a firm mousse, gelatin is essential.
• Can I use fresh cooked salmon instead of smoked salmon? Yes, you can use cooked salmon. To prepare it, simply poach or bake a salmon fillet until it’s cooked through, then flake it and use it in the recipe in place of the smoked salmon. You may need to add a pinch of salt to the mixture.
• Can I make this ahead of time? This is a perfect make-ahead dish. It needs time to set in the refrigerator, so you can easily prepare it up to a day in advance.

Try More Recipes:

• Mary Berry Smoked Salmon Pate​ Recipe
• Mary Berry Salmon Risotto​
• Mary Berry Thai Salmon Tray Bake Recipe