Smoked salmon mousse with crème fraîche, lime and dill

by Galton Blackiston
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8
60 minutes

Ingredients

Smoked salmon mousse

  • 275g of smoked salmon
  • 570ml of cream
  • 1 lemon, juice only
  • 1/2 cucumber, peeled, deseeded and finely diced
  • 3 tbsp of chives, chopped
  • freshly ground black pepper

For the moulds

  • 1 tsp groundnut oil
  • 225g of smoked salmon

Crème fraîche sauce

  • 200ml of crème fraîche, full-fat
  • 2 limes, cut into segments, skin and pith removed
  • 10g of dill, finely chopped
  • 1 dash of runny honey
  • salt
  • freshly ground black pepper

To garnish

  • 1 lime, cut into segments, skin and pith removed
  • salmon roe
  • chives, finely chopped
  • dill tops

Method

1
To make the mousse, add the smoked salmon to a Vitamix and select Variable 1. Press start, increase the speed to Variable 3 and blend the smoked salmon to a smooth paste
  • 275g of smoked salmon
2
Reduce the speed to Variable 2, remove the lid plug and gradually pour in the cream, with the Vitamix running. You might need to use the tamper to stir the ingredients around a little
  • 570ml of cream
3
Once the mixture is smooth and lightly whipped, transfer to a bowl and fold in the lemon juice, 3 tbsp of the diced cucumber, the chives and black pepper, to taste. Cover and place in the fridge for 1 hour, along with the remaining diced cucumber in a separate container
  • 1 lemon, juice only
  • 1/2 cucumber, peeled, deseeded and finely diced
  • 3 tbsp of chives, chopped
  • freshly ground black pepper
4
Brush each dariole mould with groundnut oil and use the smoked salmon to line each one, starting by placing strips around the edges (with a slight overhang over the top) then placing some in the bases. Ensure that there are no gaps
  • 1 tsp groundnut oil
  • 225g of smoked salmon
5
Remove the mousse from the fridge and spoon some into each mould, leaving a 1.5cm gap at the top. Fold the overhanging smoked salmon over the top of the mousse so it is completely sealed, then cover each mould in cling film and place in the fridge. Remove the moulds for 15 minutes before serving
6
To make the sauce, lightly mix the crème fraîche in a bowl to loosen it. Add the lime segments and the chopped dill. Taste, season and add a little runny honey to sweeten
  • freshly ground black pepper
  • 200ml of crème fraîche, full-fat
  • 2 limes, cut into segments, skin and pith removed
  • 10g of dill, finely chopped
  • 1 dash of runny honey
  • salt
7
To serve, carefully run a knife around the edge of each mould to loosen the smoked salmon mousse and turn out onto serving dishes. Add a spoonful of the sauce to each dish, and dress the plate with chopped chives, salmon roe, dill tips, diced cucumber and a few lime segments
  • dill tops
  • 1 lime, cut into segments, skin and pith removed
  • salmon roe
  • chives, finely chopped