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Smoked Salmon and Egg Mousse

Smoked Salmon and Egg Mousse


  • 3 tablespoons dry vermouth (or water!)
  • 7g (1/4 oz) powdered gelatin
  • 3 large hard-boiled eggs
  • 250g (8oz) smoked salmon trimmings
  • 3 tablespoons Greek yoghurt,creme fraÓche or mayonnaise
  • 1tsp anchovy essence (optional)
  • 200ml (7fl oz) white sauce, cooled
  • 3 tablespoons chopped fresh parsley, dill or chervil
  • freshly squeezed lemon or lime juice, to taste
  • 150ml (1/4pint) whipping cream, lightly whipped


  1. Lightly brush an 850ml (1 1/2 pint) mould or six individual moulds and set aside.
  2. Pour the vermouth or water into a small, heavy saucepan and sprinkle over the gelatin. Set aside for 5-10 minutes to swell.
  3. Meanwhile, peel and chop the hard-boiled eggs and finely chop the smoked salmon trimmings.Mix the creme fraÓche, yoghurt, or mayonnaise, anchovy essence if using, with the white sauce, herbs, eggs and salmon. Season to taste with salt, pepper and lemon or lime juice.
  4. Put the pan with the gelatin over a gentle heat and heat without boiling until clear and liquefied. Stir this into the salmon mixture, then fold in the lightly whipped cream. Spoon into the mould and level the surface. Chill in the refrigerator for several hours or overnight until set.

To Serve

Slip a knife around the edge and invert onto a serving plate. Serve with a bunch of peppery watercress or rocket.

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