Smoked Salmon Mousse with Watercress Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Yes, I know smoked salmon is expensive, but isn’t it worth it? Here is a different way of using this expensive delicacy.


  • 450 g/1 lb smoked salmon
  • 25 ml/1 fl oz dry sherry
  • 3 egg whites
  • Pinch of paprika
  • juice of ½ lemon
  • Nutmeg
  • 300 ml/½ pint double cream
  • 115 g/4 oz watercress
  • 175 ml/6 fl oz watercress yoghurt sauce


    Remove all of the skin, any bones and all of the dark meat from the salmon and discard. Cut about 50 g/2 oz of the salmon into strips 4 cm/1½ inches long by 3 mm/⅛ inch wide to use as garnish, allowing 18-20 pieces per portion. Place the remaining salmon in a food processor or blender along with the sherry, 1 egg white, the paprika, lemon juice and a little grated nutmeg and blend until it is a smooth paste. Remove and rub through a sieve. Half whip the cream (that is, until it will form a line on its surface and hold it). Beat the remaining egg whites until stiff. Fold the cream into the mixture, then carefully fold in the egg whites. Leave to stand in the refrigerator for at least 1 hour (it is possible to make the mousse 24 hours before it is needed).