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Salmon mousse

Try this delectable smoked salmon and cream cheese mousse with a hint of citrus for your pre-turkey Christmas starter.

  • 20 minutes prep. time
  • Serves 8
  • Salads & light bites, Christmas
Salmon mousse on a piece of slate
Add a touch of class to your Christmas Day menu with this recipe | © National Trust


  • 500g smoked salmon slices*
  • 600g full fat soft cheese
  • 1 lemon, juice of
  • 20g fresh dill, finely chopped
  • 20g chives, finely chopped
  • 300g smoked salmon slices, for wrapping
  • 4 bread rolls
  • 80g rocket
  • Vegetable oil
  • Salt and pepper
*We recommend using fish that is certified sustainable by the Marine Stewardship Council. Look out for the MSC blue fish label on the packaging.


Slicing the salmon

If the salmon is a bit too soft, place in the freezer for 15 minutes before cutting.

Step 1

Blitz 300g of salmon in a food processor until smooth.

Step 2

Mix the pureed salmon, cream cheese, lemon juice, dill and chives in a mixing bowl.

Step 3

Lay out a sheet of parchment paper on the side and lay the smoked salmon slices in a rectangle.

Step 4

Place the cream cheese mixture down the centre of the salmon.

Step 5

Wrap the salmon around the filling using the parchment.

Step 6

Twist the ends of the parchment to tighten the roll so it looks like a Christmas cracker and then secure with string or a clip. Chill in the fridge overnight.

Step 7

Slice the bread rolls into thin slices, lay on a lined baking sheet, drizzle with oil and season. Place them in the oven at 180°C (160°C fan/gas mark 4) for 10 minutes until crisp and golden.


Step 8

Cut the mousse into 1cm thick slices and place on a serving plate. Add the toast slices and a portion of the rocket to serve.

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