Lemon and Dill infused Mousse of Smoked Salmon

Lemon and Dill infused Mousse of Smoked Salmon

Lemon and Dill infused mousse of smoked Salmon served with organic Greens tossed in a light and zesty sweet Vinaigrette.

Lemon and Dill infused mousse of smoked Salmon



  • 800g    Wild Alaskan Salmon (smoked)
  • 250g    Mascarpone Cheese
  • 180g    Fresh Cream (whipped stiff)
  • 20g    Fresh Dill (Chopped)
  • 20g    Gelatin
  • 50ml    Apple Juice
  •  Juice of 3 Lemons
  • Salt and Pepper to taste


  • 30ml Lemon Juice
  • 60ml Extra Virgin Olive Oil
  • 10ml Honey
  • Organic Green Leaves and Herbs
  • Salt and Pepper to taste


  1. Grease and dip in cold water 12 small sized dariole moulds. Set aside.
  2. Hydrate the gelatin in the apple juice in a small bowl and let sit for 10 minutes. Disperse gently over hot water.
  3. Flake the smoked Salmon and blitz further in a food processor together with the dill and lemon juice until it’s all of a fine texture. Add mascarpone and blitz until well combined. Transfer to a medium sized metal bowl. Add gelatin.
  4. Fold stiffly whipped cream into Salmon mixture and add salt and pepper to taste.
  5. Divide the mixture amongst the 12 moulds and bang lightly against a counter top to release any air bubbles trapped inside. Level off the tops and cover. Set in a refrigerator for 12 hours before serving.
  6. For the vinaigrette; pour honey and Lemon juice into a medium sized bottle with a lid and shake well. Add the olive oil and seasoning and shake to combine.
  7. Toss the green leaves and herbs in the vinaigrette until just lightly coated and set attractively on a plate. Unmould mousse slightly on top of the herb salad and garnish with cherry tomatoes, shredded lemon rind and fresh dill leaves.

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