Salmon mousse

Smoked salmon and cream cheese with citrus notes.

Light Bites
Smoked salmon and cream cheese make this tasty mousse
  • Preparation time 20 mins (prep. time)
  • Serves 8


  • 500gsmoked salmon slices
  • 600gfull fat soft cheese
  • 1 lemon, juice of
  • 20gfresh dill finely chopped
  • 20gchives finely chopped
  • 300gsmoked salmon slices for wrapping
  • 3 bread rolls
  • 80grocket
  • 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.


  1. Blitz 300g salmon in a food processor until smooth.
  2. Mix the pureed salmon, cream cheese, lemon juice, dill and chives in a mixing bowl.
  3. Lay out your cling film in a double layer and lay the smoked salmon slices in a rectangle.
  4. Place the cream cheese down the centre of the salmon.
  5. Wrap the salmon around the filling using the cling film.
  6. Twist the ends of the cling film to tighten the roll and then tie the film in a knot, or secure with string. Chill in the fridge overnight.
  7. Place the sliced bread rolls on a lined baking stray, sprinkle with salt and pepper, drizzle with oil and bake at 180C until golden.
  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.