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Tuesday 21 August 2018  
Home > Salmon Mousse with Cheese and Fine Herbs recipes
01.01.2003 -entrée - salmon

Salmon Mousse with Cheese and Fine Herbs

« With summer just around the corner, it’s time to take out all our cold dishes to refresh our spirits. Today, I propose this light, pink mousse made with salmon, that you can serve in slices or in a terrine for a cold buffet.  » 
Type Cold starter Cold BuffetSalmon Smoked SalmonFishMousseCottage CheeseFine Herbs
Level of difficulty easy
Preparation time Preparation: 15 minutes Cooking: 10 minutes Refrigeration: 6 hours
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Serves 4


  • Drain cottage cheese through a clean cloth to render all liquid
  • Peel and finely mince garlic
  • Peel and finely mince shallot
  • Snip chives and dill
  • Cook fresh salmon in oven preheated to 350°F (180°C) for 10 minutes
  • Remove from oven and place in food processor bowl
  • Add smoked salmon and blend to chop finely
  • In a large bowl, mix egg yolk, lemon juice, olive oil and cottage cheese until well blended
  • Add garlic, dill, shallot, paprika and chives
  • Add salmon puree
  • Mix thoroughly
  • Add salt and pepper to taste
  • Pour all into cake mould lined with food wrap
  • Refrigerate for 6 hours
  • Serve cool, in slices


You may also line your mould with thin slices of smoked salmon, halibut or trout. If you prefer vegetables, I particularly like to wrap the mousse in spinach or green cabbage leaves which you would have blanched first in boiling water.
You may also replace part of the cottage cheese with boursin or another fine herb cheese.


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See Also :
Buffet recipes  Buffet recipes
Cottage cheese recipes  Cottage cheese recipes
Entree recipes  Entree recipes
Fine herbs recipes  Fine herbs recipes
Fish recipes  Fish recipes
Mousse recipes  Mousse recipes
Salmon recipes  Salmon recipes
Smoked salmon recipes  Smoked salmon recipes
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