Creamy Smoked Salmon Mousse

A blast from the past, our Smoked Salmon Mousse is well worth the wait and will impress any guests with your culinary skills, despite it only containing two ingredients.

Serves: Four to six

Time: Three hours 


  • 200g cold smoked salmon
  • 250ml double cream
  • freshly squeezed lemon juice, to taste
  • dill, to serve



Chill your food processor bowl in the freezer for an hour or so before you start cooking. Process the salmon until it forms a smooth paste. Transfer to a bowl and refrigerate for at least 30 minutes. Add the cream and lemon juice to the chilled salmon paste, and stir until just combined. Taste and add more lemon juice if you prefer. Season and refrigerate. Serve sprinkled with fresh dill and a side of crackers, raw carrots, celery and lemon wedges.

Written by Kat