This salmon mousse is perfect for Mother’s Day because it’s elegant, make-ahead, and feels indulgent while still being light and fresh for a celebratory brunch.
Easy Salmon Mousse
Ingredients
450 g fresh salmon
225 g smoked salmon
2 tbsp Pernod (or you can skip it if unavailable)
1/2 cup unsalted butter, softened
1/2 cup shallots, finely chopped
1 tbsp crème fraîche (or sour cream as a substitute)
Juice of 1 lemon
1 tbsp olive oil
2 egg yolks
1–2 tbsp chives, finely chopped
Salt and pepper, to taste
Get breaking National news
Method
1. Marinate the salmon
Place the fresh salmon in a bowl with Pernod, a pinch of salt, and pepper. Cover and refrigerate for 1 hour, turning halfway through.
2. Gently cook the salmon
Cut the salmon into large chunks. Steam gently (or poach in a covered pan with a little simmering water) for 5–8 minutes, until just cooked but still moist and flaky. Set aside to cool.
3. Cook the shallots
In a small pan over medium heat, melt a little of the butter. Add the shallots and a pinch of salt. Cook slowly until soft and translucent (no browning). Let cool.
4. Make the creamy base
In a bowl, beat the softened butter until smooth and fluffy. Mix in the crème fraîche until well combined.
5. Combine everything
Flake the cooled cooked salmon into a large bowl. Add smoked salmon, cooled shallots, lemon juice, olive oil, and egg yolks. Gently fold everything together.
Then fold in the butter–crème fraîche mixture until smooth and well combined.
6. Season & finish
Add chopped chives, then season generously with salt and pepper (it should be well-seasoned since it’s served cold).
Comments
Want to discuss? Please read our Commenting Policy first.