Looking For A Delicious Appetizer? Try This Mary Berry Salmon Mousse Recipe

You can make various light starters for yourself or your loved ones. Salmon mousse is a healthy appetizer that you can pair with different things. It is also best for those who love enjoying the taste of salmon.

If you want to know the Mary Berry salmon mousse recipe in the UK, you don’t have to look anymore. Here is everything you need to know about making this starter at home.

Overview Of Mary Berry Salmon Mousse Recipe

It is easy to make salmon mousse if you follow the steps without changing things much. The best thing is you don’t have to spend much time cooking the starter. Preparation for the item will take 10 minutes to offer you the best mousse texture.

The exact cooking time is about 5 minutes for this dish. You can serve about four to six people with this salmon mousse. Another great thing is you can enjoy the paste for many other dishes, such as salmon terrine.

• Calories – 242
• Total Fat – 21.8 grams
• Cholesterol – 74 milligrams
• Sodium – 188 milligrams
• Total Carbohydrate – 2 grams
• Dietary Fiber – 0.1 grams
• Total Sugars – 0.3 grams
• Protein – 10.6 grams

Ingredients

• Cold water – 3.5 tablespoons
• Flavourless gelatin – 1.5 teaspoon
• Cooked salmon – 5 ounces
• Sour cream or cream cheese – 1.5 cups
• Lemon juice – 2.5 tablespoon
• Salt – a pinch
• Dill (chopped) – 1 tablespoon

Mary Berry Salmon Mousse Instructions

Here are the steps you must follow for this dish:

1. Place water in a saucepan, then add gelatin
2. Let the items soften for about five minutes, then turn on the stove to low heat
3. Stir gently on low heat until all the gelatin mixes in the water
4. Take a bowl of a food processor and add salmon to it
5. Then add cream cheese and lemon juice
6. Start the machine to form a creamy mixture
7. Once a smooth texture appears, add salt to season
8. Let the machine continue running while you add gelatin to the mixture of the mousse
9. Blend again to form a flavorful mousse
10. Transfer the mousse to a bowl and wrap it with clingfilm
11. You can serve the starter as a dip by garnishing it with dill and serving it with crackers or bread

Pro Tips: Refrigerate the mousse for about two hours or until it becomes firm before serving

Nutritional Information

• Calories – 242
• Total Fat – 21.8 grams
• Cholesterol – 74 milligrams
• Sodium – 188 milligrams
• Total Carbohydrate – 2 grams
• Dietary Fiber – 0.1 grams
• Total Sugars – 0.3 grams
• Protein – 10.6 grams

Also Try: Salmon And Broccoli Quiche Mary Berry Recipe: A Quick and Healthy Weeknight Dinner Idea

FAQs

Here are the answers to the commonly asked questions about the Mary Berry salmon mousse recipe:

Is Sour Cream Better For The Recipe Or Cream Cheese?

You may use both items for making the mousse, but your first preference should be cream cheese. It will help you get the right thickness more easily. However, if you want to add more flavour to the mousse, sour cream will be a better option.

So the main item will depend on your personal preference. If you add cream cheese to the dish, you may serve it with crackers and sour cream separately. This will allow you to enjoy the best of both worlds.

How To Cook Salmon For The Mousse?

Preheat your oven to 200 degrees temperature and 400 degrees fan. Keep the gas level at six. Season some salmon fillets using salt and black pepper. You may add some lemon rind to the fish.

Place your fillets on a greased baking tray. Cook the item in the oven for 15 minutes. If you don’t want to make this much effort for the mousse, you may also buy cooked salmon from the supermarket.

How To Store Salmon Mousse?

Storing salmon mousse in the fridge is a breeze because not much effort is necessary. You should take a glass dish and place the leftovers in it. Then, wrap the dish with plastic wrap or clingfilm.

You may even use an airtight container for this purpose. This will allow you to keep the item in the fridge for at least one week. Before serving again, you can allow the mousse to reach room temperature and then serve.

If you want to reheat the mousse before serving it again, it is best to use an oven. Preheating the tool to about 280 degrees will be good for reheating. However, a colder version or room temperature is better for serving if you want to retain the taste.