Gordon Ramsay Salmon Mousse

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Gordon Ramsay Salmon Mousse is made with fresh poached salmon, heavy cream, crème fraîche, fresh dill, bright lemon, and a touch of gelatin. The result is a delicate, airy, and elegant seafood appetizer with a rich, savory flavor. It is the perfect starter for a dinner party or holiday meal and makes 4-6 individual servings.

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Why You Will Love This Salmon Mousse:

Silky, Airy Texture: By using both crème fraîche and lightly whipped heavy cream, this mousse achieves an impossibly smooth, delicate, and airy texture that melts in your mouth—it’s pure elegance.
Ultimate Make-Ahead Starter: This is the perfect appetizer for a dinner party because it must be made hours (or even a day) ahead of time. This frees up your time and oven space right before your guests arrive.
Balanced Gourmet Flavor: The richness of the poached salmon and cream is perfectly balanced by the sharp tang of fresh lemon juice and the clean, bright aroma of fresh dill.
Impressive Presentation: Served in individual molds or ramekins, this dish looks like it came straight from a fine-dining restaurant, yet the preparation process is simple and straightforward.

Gordon Ramsay Salmon Mousse Ingredients

For the Mousse Base:

1 pound (450g) fresh salmon fillet, skinless
1/2 cup crème fraîche or cream cheese, softened
2 tablespoons fresh lemon juice
1/4 cup fresh dill, finely chopped
1 shallot, minced (optional)
1/4 teaspoon cayenne pepper (optional, for a kick)
Sea salt and white pepper

For the Setting and Airiness:

1 teaspoon unflavored gelatin powder
2 tablespoons cold water
1 cup heavy cream (double cream), chilled

How To Make Gordon Ramsay Salmon Mousse

Cook and cool the salmon: Gently poach the salmon fillet in simmering salted water or white wine for 8-10 minutes until cooked through. Drain, flake the fish, and let it cool completely.
Bloom the gelatin: In a tiny bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes until it thickens (this is called blooming). Gently melt the bloomed gelatin in the microwave for 10 seconds or over a double boiler until clear.
Blend the base: In a food processor, combine the cooled flaked salmon, softened crème fraîche, lemon juice, chopped dill, minced shallot (if using), and seasonings. Pulse until the mixture is smooth and evenly blended. Add the melted gelatin and pulse briefly.
Whip the cream: In a separate, chilled bowl, whip the cold heavy cream until it forms soft peaks.
Fold and mold: Gently fold the salmon mixture into the whipped cream until no streaks remain. Take care not to deflate the cream; you want to keep the mousse airy.
Chill and set: Spoon the mixture into 4-6 small molds (like ramekins or teacups). Chill in the refrigerator for at least 4 hours, or until completely firm.

Recipe Tips

Use Dry Ingredients: Before blending, ensure the poached salmon is cool and relatively dry. Excess moisture will prevent the gelatin and whipped cream from setting the mousse properly.
Don’t Over-Whip the Cream: The heavy cream should only be whipped to soft peaks. Over-whipping will result in a stiff texture, and the final mousse will be heavy instead of airy and delicate.
Melting Gelatin: When melting the bloomed gelatin, do not let it boil. High heat can destroy its setting power. It should be clear and warm, not hot.
Runny Mousse Fix: If your mousse seems too runny before chilling, return it to the fridge for 10 minutes to firm slightly, then whisk it vigorously one last time before pouring into the molds.

What To Serve With Salmon Mousse?

This elegant appetizer is best served cold, unmolded onto a platter pair it with buttered brown toast, thin water crackers, or slices of toasted baguette. For a light contrast, serve it with cucumber slices, pickled red onion and a glass of crisp white wine.

How To Store Leftovers Salmon Mousse?

Refrigerate: Due to the fresh seafood and dairy content, store the salmon mousse in the refrigerator for no more than 2 to 3 days. Keep it covered to prevent the surface from drying out.
Freeze: Do not freeze. Freezing will destroy the texture of the whipped cream and the mousse will become watery upon thawing.

How To Serve Leftovers Salmon Mousse?

The Problem: This recipe relies on chilled, set gelatin and the structure of whipped heavy cream. If you apply heat, the gelatin will melt, the cream will break (separate), and the mousse will turn into a warm, oily liquid.
The Rule: This dish must be served cold, straight from the refrigerator.

Serving Tip: If the mousse is too cold and hard from being chilled for a long time, take it out of the refrigerator 5 to 10 minutes before serving. This brief time allows the mousse to soften slightly, enhancing its silky, delicate texture.

FAQs

Can I use smoked salmon instead of fresh for Salmon Mousse?

Yes, you can substitute up to half of the poached salmon with high-quality smoked salmon. This will add a richer, smokier flavor, but you will need to add less salt.

What is blooming gelatin?

Blooming gelatin is the simple process of sprinkling the dry powder over a small amount of cold water. This allows the particles to absorb the liquid and prevents them from forming lumps when they are later dissolved in the warm mixture.

Why is my Salmon Mousse grainy?

The mousse may be grainy if the gelatin wasn’t fully melted before it was added to the food processor, or if the heavy cream was over-whipped and turned slightly to butter.

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Salmon Mousse Nutrition Facts

Serving Size: 1 serving

Calories: 280 kcal
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
Sodium: 350mg
Total Carbohydrate: 4g
Dietary Fiber: 0g
Sugars: 2g
Protein: 18g

Recipe by Sophie LaneCourse: Appetizers, Sides, StarterCuisine: American, British, FrenchDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

1 pound (450g) fresh salmon fillet, skinless
1/2 cup crème fraîche or cream cheese, softened
2 tablespoons fresh lemon juice
1/4 cup fresh dill, finely chopped
1 shallot, minced (optional)
1/4 teaspoon cayenne pepper (optional, for a kick)
Sea salt and white pepper
For the Setting and Airiness:
1 teaspoon unflavored gelatin powder
2 tablespoons cold water
1 cup heavy cream (double cream), chilled

Directions

Cook and cool the salmon: Gently poach the salmon fillet in simmering salted water or white wine for 8-10 minutes until cooked through. Drain, flake the fish, and let it cool completely.
Bloom the gelatin: In a tiny bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes until it thickens (this is called blooming). Gently melt the bloomed gelatin in the microwave for 10 seconds or over a double boiler until clear.
Blend the base: In a food processor, combine the cooled flaked salmon, softened crème fraîche, lemon juice, chopped dill, minced shallot (if using), and seasonings. Pulse until the mixture is smooth and evenly blended. Add the melted gelatin and pulse briefly.
Whip the cream: In a separate, chilled bowl, whip the cold heavy cream until it forms soft peaks.
Fold and mold: Gently fold the salmon mixture into the whipped cream until no streaks remain. Take care not to deflate the cream; you want to keep the mousse airy.
Chill and set: Spoon the mixture into 4-6 small molds (like ramekins or teacups). Chill in the refrigerator for at least 4 hours, or until completely firm.

Notes

Use Dry Ingredients: Before blending, ensure the poached salmon is cool and relatively dry. Excess moisture will prevent the gelatin and whipped cream from setting the mousse properly.
Don’t Over-Whip the Cream: The heavy cream should only be whipped to soft peaks. Over-whipping will result in a stiff texture, and the final mousse will be heavy instead of airy and delicate.
Melting Gelatin: When melting the bloomed gelatin, do not let it boil. High heat can destroy its setting power. It should be clear and warm, not hot.
Runny Mousse Fix: If your mousse seems too runny before chilling, return it to the fridge for 10 minutes to firm slightly, then whisk it vigorously one last time before pouring into the molds.