Simple Salmon Mousse

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Preparation info

  • Serves

    4 to 6

    as an Hors D’oeuvre
    • Difficulty

      Easy

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

THIS DELICIOUS MOUSSE IS MADE IN MINUTES, USING A COMBINATION OF SMOKED AND RAW SALMON. BUY THE BEST-QUALITY FRESH SALMON FOR THIS; IF YOU ARE NOT ABSOLUTELY SURE THE SALMON AT THE MARKET IS FRESH AND HAS BEEN HANDLED HYGIENICALLY, I SUGGEST DOUBLING THE SMOKED SALMON INSTEAD.

Ingredients

  • ½ pound very fresh salmon fillet, skin and any pinbones removed
  • ½ pound smoked salmon, skin removed
  • 3 tablespoons fresh lemon juice
  • One 8-ounce container crème fraîche or sour cream
  • 2 tablespoons finely chopped fresh dill
  • 2 teaspoons pink peppercorns
  • 6 tablespoons lightly salted shad roe or lumpfish roe
  • Toasts or crackers for serving

    Method

    Rinse the fresh salmon under cold running water and pat dry with paper towels. Remove any excess traces of fat from the fillets. Cut both the fresh and smoked fish into 1-inch cubes. Place the fish in a food processor and process for a few seconds, until you have a rough puree. Transfer to a bowl.

    Stir the lemon juice, crème fraîche, and dill into the salmon. Gently crush the pink peppercorns in your hand and add them to the mousse. Gently stir the roe into the mousse, being careful not to break the fragile eggs.

    Place a big dollop of mousse on top of each toast or cracker, arrange on a platter, and serve.