You can make smoked salmon mousse recipe with both hot smoked or cold smoked salmon and on this occasion I've plumped for hot smoked.
It makes for a great appetizer and once you've smoked the salmon it's really easy to prepare. The best bit is that you can prepare it in advance and refrigerate until you're ready to serve.
Note also that I like my mousse to be full of salmon and not as light and fluffy as some. If you prefer a lighter and fluffier mousse then you might want to tone down the salmon or add another egg white.
Serves:- 6 people
Preparation Time:- 30 minutes Cooking Time:- n/a
Total Time:- 30 minutes
500g or 1lb Hot smoked salmon
150ml double cream
2 egg whites
Juice of half a lemon
Salt and freshly ground black pepper
¼ teaspoon cayenne pepper
6 scallions trimmed and chopped
Lemon slice for garnish
Whip the double cream until thick. In a separate bowl whisk the egg white to a stiff peak
In a food processor, blend the smoked salmon and scallions until smooth and season with the salt pepper and cayenne to taste. Now add the whipped cream and finally fold in the beaten egg white.
Taste for seasoning and add extra salt and pepper as necessary.
I've served mine in a ramekin with a small piece of lemon for garnish with wholemeal toast and a rocket and watercress salad for accompaniment.