Recipe - salmon mousse: Simple, but oh so sophisticated

Salmon Mousse

Salmon Mousse

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Autumn is on its way, which means it’s time to get ready for party season! Matthew Benson-Smith, Director of The Cooking School at Dean Clough, shows us how to start a dinner party in style with this delicious fish recipe.

With our Fantastic Fish course just around the corner on Saturday, September 14, I wanted to present you with this wonderful, fresh and very easy to make salmon mousse. This dish can be served as a simple starter or incorporated into fancy canapés.

The Cooking School

The Cooking School

If you would like to give this simple mousse an extra lift then tear up some dill and throw it in for a herby dimension – or why not shred in some smoked salmon for a more intense flavour and additional texture? Be aware of the salt levels in smoked salmon though, as you don’t want to over season.

Today’s recipe suggests that you pipe the mousse through a piping bag between two fillets of fish, but if you don’t have a piping bag and want to try the mousse on its own, you can. Simply spoon an even line of the mousse on to some cling film and roll into a sausage, ensuring each end is tied and secure, then poach it lightly in boiling water for a couple of minutes until firm.

However you make it, this is sure to start your September off with sophistication!

Salmon Mousse

Ingredients

150g salmon

1 egg white

100ml double cream

salt/pepper

Equipment

- sharp knife

- chopping board

- food processor

- drum sieve

- spatula

- piping bag

How to make it

1. Food process the salmon, egg white and seasoning until smooth, using a pastry scraper push the mixture through a drum sieve into a mixing bowl.

2. Carefully mix in the double cream, cling film and fridge for later use.

3. Pipe between two fillets of fish and lightly steam or bake.

What’s on at the Cooking School

September 4 & 11 CROISSANT & SWEET PASTRY MASTERCLASS - become an artisan baker (£75 for 2 nights)

September 14 FANTASTIC FISH - put a range of fish prep techniques into practice on the catch of the day (£145)

September 21 BREADS OF THE WORLD - cook your way through the world’s best breads (£99)

September 28 MADE IN YORKSHIRE - delicious seasonal dishes inspired by our county (£145)

October 5 FOOD & WINE MATCHING – taste your way through a wining and dining journey (£145)

October 22 FAMILY CHEFS’ CLUB – come with your 8-16 year old to cooking together at half term (£55 for 2 people)

October 24 JUNIOR CHEFS’ CLUB – a half term treat for 8-12 year olds who want to learn new skills (£45)

October 26 BRITISH BAKING WITH A TWIST – Learn to bake beautiful and surprising cakes from a Dragons’ Den star baker