Mary Berry Salmon Mousse Recipe

The Mary Berry Salmon Mousse is a light, elegant, and creamy dish that perfectly balances the rich flavor of salmon with a refreshing, airy texture. It’s ideal as a starter, a spread for canapés, or a make-ahead dish for special occasions. Mary Berry’s version is beautifully simple—using fresh or smoked salmon, cream, lemon juice, and a hint of seasoning to create a smooth and luxurious mousse that’s both delicate and satisfying.

What Is Mary Berry Salmon Mousse?

Mary Berry’s Salmon Mousse is a chilled savory mousse made by blending cooked or smoked salmon with cream, lemon juice, and seasonings until velvety smooth. It’s set in the fridge and served cold, often with toast, crackers, or salad. The dish combines sophistication with simplicity, making it a perfect choice for elegant dinners or festive gatherings.

Other Mary Berry Salmon Recipes

• Mary Berry Salmon Terrine
• Mary Berry Salmon Fish Cakes
• Mary Berry Salmon Risotto
• Mary Berry Salmon Fish Cakes
• Mary Berry Salmon Tray Bake
• Mary Berry Salmon en Croûte
• Mary Berry Salmon with Lemon Sauce

Why This Recipe Is Worth Trying

• Light yet rich texture – Creamy and smooth without being heavy.
• Perfect for entertaining – Elegant presentation with minimal effort.
• Make-ahead friendly – Can be prepared in advance for convenience.
• Versatile use – Works as a spread, dip, or elegant starter.
• Simple ingredients – Requires only a few pantry staples and fresh salmon.

Essential Ingredients to Make Mary Berry Salmon Mousse

• 200g cooked salmon (fresh or tinned, flaked)
• 100g smoked salmon (chopped)
• 150ml double cream or whipping cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp grated lemon zest
• 1 tbsp fresh dill or parsley, chopped
• 1 tsp Dijon mustard (optional)
• Salt and black pepper, to taste
• 1 sachet (about 10g) powdered gelatine or 2 gelatine leaves
• 2 tbsp hot water (to dissolve gelatine)

Handy Kitchen Tools for Best Results

• Blender or food processor
• Mixing bowl
• Measuring spoons and jug
• Small saucepan (for dissolving gelatine)
• Serving molds or ramekins
• Rubber spatula

Step-by-Step Guide to Making Mary Berry Salmon Mousse

Step 1: Prepare the Gelatine

If using powdered gelatine, sprinkle it over 2 tablespoons of hot water in a small bowl and stir until fully dissolved. Let it cool slightly before using.

Step 2: Blend the Salmon

In a food processor, combine the cooked salmon, smoked salmon, mayonnaise, lemon juice, zest, mustard, dill, and seasoning. Blend until smooth and creamy.

Step 3: Add the Gelatine

With the processor running, pour in the dissolved gelatine and blend briefly to incorporate. This helps the mousse set while maintaining a smooth consistency.

Step 4: Fold in the Cream

In a separate bowl, whip the double cream until it forms soft peaks. Gently fold it into the salmon mixture using a spatula, keeping the texture light and airy.

Step 5: Set the Mousse

Spoon the mixture into ramekins, molds, or a serving bowl. Smooth the top with a spatula and cover with cling film. Chill in the refrigerator for at least 3–4 hours or until firm.

Step 6: Serve and Garnish

Once set, unmold or serve directly from the ramekin. Garnish with lemon slices, fresh dill, and a sprinkle of black pepper. Serve with buttered toast, melba toast, or crackers.

What I Got Wrong (And How I Fixed It)

• Mousse didn’t set: Gelatine wasn’t dissolved properly—used hot water to fully activate it next time.
• Texture too thick: Added a touch more cream for a lighter consistency.
• Overpowering lemon: Reduced the lemon juice slightly for better balance.
• Salmon flavor too strong: Mixed in a bit more cream to soften the intensity.

Healthier Version of Mary Berry Salmon Mousse

For a lighter option, use low-fat crème fraîche or Greek yogurt instead of double cream. Reduce or omit the mayonnaise and use fresh herbs to add flavor without extra calories. It still keeps the creamy texture but feels lighter and fresher.

Ingredient Substitutions for Mary Berry Salmon Mousse

• Cooked salmon: Substitute with tinned salmon or trout.
• Smoked salmon: Use hot-smoked salmon for a bolder taste.
• Cream: Swap with crème fraîche or yogurt for a lighter version.
• Gelatine: Use agar-agar as a vegetarian alternative.
• Dill: Replace with parsley, chives, or tarragon.

Pairing Ideas: What to Serve With Mary Berry Salmon Mousse

• Melba toast or crackers – Classic choice for a smooth spread.
• Cucumber slices – Adds a refreshing crunch.
• Mixed green salad – Light and balances the richness.
• Lemon wedges – Brightens the flavor just before serving.
• Pickled capers – A tangy accent to the creamy mousse.

Expert Tips for Perfect Mary Berry Salmon Mousse

• Use cold ingredients: Keeps the mousse stable and smooth.
• Don’t overwhip cream: It should be soft, not stiff, to fold easily.
• Blend thoroughly: Ensures a uniform, silky texture.
• Chill well: Gives the mousse time to firm up and develop flavor.
• Taste before setting: Adjust lemon or salt levels before chilling.
• Add herbs at the end: Keeps the flavor fresh and aromatic.
• Use quality salmon: Fresh, good-quality salmon makes all the difference.

Creative Ways to Customize Mary Berry Salmon Mousse

• Add a kick: Include a pinch of cayenne or smoked paprika.
• Make it citrusy: Add orange zest for a fragrant twist.
• Create layers: Alternate mousse with layers of smoked salmon in molds.
• Add texture: Mix in finely chopped cucumber or spring onions.
• Make mini portions: Perfect for party canapés or small starters.
• Top with caviar: For an elegant finishing touch.

Storing Mary Berry Salmon Mousse the Right Way

• Refrigerate for up to 3 days in a covered container.
• Do not freeze, as the texture changes when thawed.
• Store covered tightly to prevent absorbing other fridge odors.
• Serve chilled only for the best consistency and flavor.

How to Reheat Salmon Mousse (If Needed)

This mousse should not be reheated, as it’s meant to be served cold. Warming it would cause the gelatine to melt and the texture to collapse. Simply serve directly from the fridge when ready.

Nutritional Breakdown (per serving)

• Calories: 280
• Protein: 22g
• Fat: 20g
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 1g
• Sodium: 350mg

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FAQs

How do I make salmon mousse smooth and creamy?

For a silky texture, blend the salmon thoroughly in a food processor before folding in whipped cream. Strain the mixture through a fine sieve if needed, and ensure all ingredients are at room temperature for even blending.

Why did my salmon mousse not set properly?

If the mousse didn’t set, the gelatine may not have dissolved completely or cooled too much before mixing. Always dissolve gelatine fully in hot water and mix it into the salmon base while still slightly warm, then chill the mousse for at least 3–4 hours to firm up.

Can I make salmon mousse without gelatine?

Yes, you can make it without gelatine by using full-fat cream cheese or crème fraîche to give structure. Chill the mousse thoroughly before serving, and it will still hold shape while remaining soft and spreadable.

How long can I keep salmon mousse in the fridge?

Salmon mousse can be stored in an airtight container in the refrigerator for up to 3 days. Keep it well covered to prevent it from absorbing other odors, and always serve it chilled for the best texture and flavor.

Wrapping It Up

The Mary Berry Salmon Mousse is an effortlessly elegant dish that delivers on both taste and texture. With its silky smooth finish and refreshing lemony notes, it’s perfect for impressing guests or preparing a make-ahead starter for a dinner party.