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
  • 4 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 a sheet of parchment paper on the side 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 parchment.
  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.
  7. Slice the bread rolls into thin slices, lay on a lined baking sheet, drizzle with oil and season, and place in the oven at 180C for 10 minutes until crisp and 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.