Salmon Mousse

Salmon mousse is a delicate and refined appetizer that can be served on various occasions. To give it an Italian touch, you could serve it with homemade croutons or paired with a delicate basil sauce.

Ingredients

• 200 g of smoked salmon
• 100 g of fresh ricotta
• 100 ml of fresh cream to whip
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• Fresh dill (optional)
• 1 sheet of gelatin (optional, to give more consistency to the mousse)

Preparation

1. If you decide to use gelatin, soak it in cold water for about 10 minutes.
2. In the meantime, cut the smoked salmon into pieces, setting aside a few slices for the final decoration.
3. Place the salmon in a mixer with the ricotta and lemon juice. Blend until you get a smooth and homogeneous mixture.
4. Drain the soaked gelatin and dissolve it in a spoonful of hot water, then add it to the salmon mixture if you want to use it.
5. In a separate bowl, whip the fresh cream until it becomes foamy and firm.
6. Gently fold the whipped cream into the salmon mixture with movements from the bottom up to keep it airy.
7. Adjust with salt and pepper and add finely chopped dill if you like.
8. Pour the mousse into one or more small cups and let rest in the refrigerator for at least 2 hours before serving.
9. Decorate with the salmon slices you set aside and, if you want, a sprig of dill or a basil leaf for the final Italian touch.

Curiosity

This mousse can also be prepared with steamed fresh salmon that has been allowed to cool, for a more delicate taste and an even softer consistency. And if you prefer a bolder touch, you could add a pinch of grated lemon zest or a couple of finely chopped capers to the mousse. The salmon mousse is perfect for spreading on croutons or filling vol-au-vents, for an elegant and tasty appetizer.