Gordon Ramsay Salmon Mousse Recipe
Try this Gordon Ramsay salmon mousse recipe with smoked salmon, cream, lemon zest, and dill. Light, creamy, and ideal for easy gourmet appetizers.
Equipment
- Food processor or blender
- Mixing bowls
- Fine sieve (optional, for extra smooth texture)
- Spatula
- Small saucepan
- Ramekins or molds
- Plastic wrap
- Measuring cups and spoons
- Knife and chopping board
Ingredients
- 300 g fresh salmon fillet skin removed
- 100 g smoked salmon
- 200 ml heavy cream cold
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped chives
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1 teaspoon gelatin powder
- 2 tablespoons water for gelatin
- Salt to taste
- Black pepper to taste
Instructions
Step 1: Prepare the Salmon
- Start by gently cooking the fresh salmon. You can poach it in lightly salted water for about 8–10 minutes until it flakes easily. Let it cool completely.
Step 2: Bloom the Gelatin
- In a small bowl, add gelatin to water and let it sit for 5 minutes. Then gently warm it until dissolved. Do not boil.
Step 3: Blend the Base
- In a food processor, combine cooked salmon, smoked salmon, garlic, Dijon mustard, lemon juice, and zest. Blend until smooth.
Step 4: Add Cream
- Slowly pour in the cold heavy cream while blending. This helps create that light, airy texture.
Step 5: Season and Enhance
- Add chopped dill, chives, salt, and pepper. Blend briefly just to combine.
Step 6: Incorporate Gelatin
- Pour the dissolved gelatin into the mixture and blend again for a few seconds.
Step 7: Strain (Optional)
- For an ultra-smooth texture, pass the mixture through a fine sieve.
Step 8: Set the Mousse
- Spoon the mixture into ramekins or molds. Cover with plastic wrap and refrigerate for at least 2 hours.
Step 9: Serve
- Once set, gently unmold or serve directly. Garnish with herbs, lemon slices, or a drizzle of olive oil.