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Smoked Salmon Mousse

Smoked Salmon Mousse

Serves 6 - 8


  • 350g Inverawe Smoked Salmon
  • 150ml Greek Yoghurt
  • freshy squeezed juice of 1 lemon
  • 2 teaspoons powdered gelatine
  • 300ml double cream
  • 2 egg whites
  • salt and freshly ground pepper
  • lumpfish or trout roe to garnish


  1. Blend the smoked salmon with the yoghurt and 2 tablespoons lemon juice in a food processor until smooth - but do not over-process or it will separate.
  2. Soak the gelatine in 4 tablespoons of cold water, then heat gently until dissolved.
  3. Beat into the salmon mixture.
  4. Whisk the cream until it forms soft peaks and fold into the salmon mixture, followed by the softly whisked egg whites.
  5. Taste and season with more salt and freshly ground black pepper and more lemon juice if necessary.
  6. Spoon into individual dishes, cover and chill for at least 1 hour till set.

To Serve

To serve, uncover the mousse and top with a spoonful of lumpfish or trout roe and serve with melba toast.

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