Mary Berry Salmon Mousse Recipe

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This Mary Berry salmon mousse is a light, elegant starter with a beautifully smooth texture and delicate flavour. Made with smoked salmon, cream cheese and a touch of lemon, it is fresh, creamy and perfectly balanced. It looks impressive yet is surprisingly simple to prepare, making it ideal for dinner parties or special family meals. The recipe is easy to follow and takes around 20 minutes to prepare, plus chilling time.

Ingredients

For the salmon mousse

300g smoked salmon, roughly chopped
200g full-fat cream cheese
150ml double cream
1 tbsp freshly squeezed lemon juice
1 tsp finely grated lemon zest
1 tbsp chopped fresh dill
½ tsp freshly ground black pepper

For lining and garnish

Extra slices of smoked salmon (about 100g)
Fresh dill sprigs
Lemon wedges

How to Make Mary Berry Salmon Mousse Recipe

Prepare the tin: Lightly oil a 1 litre loaf tin or small mould. Line with cling film, leaving enough overhang to lift the mousse out easily. If you prefer, neatly line the base and sides with extra smoked salmon slices.
Blend the salmon: Place the chopped smoked salmon into a food processor and blend until smooth.
Add the filling ingredients: Add the cream cheese, lemon juice, lemon zest, dill and black pepper. Blend again until fully combined and silky.
Whip the cream: In a separate bowl, whip the double cream until it forms soft peaks. It should hold its shape but remain light.
Fold together: Gently fold the whipped cream into the salmon mixture using a spatula. Take your time to keep as much air in the mixture as possible.
Fill the mould: Spoon the mousse into the prepared tin. Smooth the top neatly with the back of a spoon.
Chill: Cover and refrigerate for at least 4 hours, or overnight, until firm.
Turn out and serve: Carefully lift out using the cling film. Peel away the lining, garnish with fresh dill and serve chilled.

Tips for the Best Salmon Mousse

How do I get a perfectly smooth texture?

Blend the salmon thoroughly before adding the cream. Scrape down the sides of the processor bowl to ensure everything is evenly combined.

Why is my mousse too soft?

It may need longer chilling time. Ensure the cream is whipped to soft peaks before folding, as this helps the mousse hold its shape.

Can I make it more flavourful?

A small spoonful of horseradish sauce or a pinch of cayenne pepper adds gentle warmth without overpowering the salmon.

Serving Suggestions

Serve with lightly toasted brioche or melba toast
Add a simple green salad with a lemon dressing
Pair with cucumber ribbons and capers
Serve as part of a classic British starter platter

Storage

At Room Temperature

Salmon mousse should not be left at room temperature for more than 1 hour.

In the Refrigerator

Store covered in the fridge for up to 2 days. Keep it tightly wrapped to prevent it absorbing other flavours.

Freezing

Freezing is not recommended as the texture may become watery once thawed.

Nutrition

Calories: 320 kcal
Carbohydrates: 3g
Protein: 18g
Fat: 27g
Saturated Fat: 15g
Sodium: 720mg

Nutrition values are approximate and may vary depending on exact ingredients used.

FAQs

Can I use fresh salmon instead of smoked salmon?

Yes, cook and cool fresh salmon completely before blending. You may need to add a little extra seasoning as smoked salmon is naturally saltier.

How far in advance can I make salmon mousse?

It can be made up to 24 hours in advance and kept well covered in the fridge until ready to serve.

Can I set this in individual portions?

Yes, divide the mixture between small ramekins or silicone moulds for neat individual servings.

What can I use instead of dill?

Fresh chives or parsley work well if you prefer a milder herb flavour.