Delicious Salmon Mousse with Fresh Spinach

Step-by-step method

At a glance

You're creating a silky salmon mousse wrapped in spinach and cooked gently in a water bath — the trickiest part is keeping the temperature steady at 80-85°C so the mousse stays delicate and creamy instead of becoming rubbery. The whole process takes about an hour, but most of that is hands-off cooking time, and you'll end up with an impressive dish that works as an elegant starter, light dinner, or buffet centerpiece.

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Cut and season the fish

Cut the salmon into smaller pieces, then add dill, salt and pepper.

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300 gram
Atlantic Salmon, Skinless Fillet

10 gram
Dill

5 gram
Salt

5 gram
Black Pepper
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Blend it smooth

Put the mixture into a food processor bowl fitted with a chopping blade - ideally the attachment that comes with a stick blender. Blend until you get a smooth mousse.
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Add the cream and egg white

Once the mixture is smooth, add the cream and egg white. Pulse a few more times until everything is well combined.

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1 piece
Egg White

150 gram
Whipping Cream 33%

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Fill the moulds

Prepare pieces of cling film. Place a stainless-steel ring mould on each one, line it with spinach leaves, then fill with the salmon mousse. Press it down gently with a small spoon.

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100 gram
Spinach
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Wrap tightly

Cover the top with more spinach leaves. Wrap the whole mould tightly in the cling film, pulling it taut. Ideally the seam should sit on top so no water can get into the mould.
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Set up a water bath

Prepare a water bath: place a steamer rack in a wide pot, then set the wrapped moulds on top. Carefully pour in water so it reaches no more than halfway up the sides of the moulds.
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Keep the temperature steady

Turn on the heat, but not too high. The mousse needs to poach gently, so keep the water temperature around 80-85°C. Let it cook this way for about half an hour.
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Let it cool

Once cooked, remove from the water and let cool. Then unmould, slice, and serve. At this point the mousse will still be warm. You can also let it cool to room temperature and then chill it in the fridge to serve cold.
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Serving ideas

This mousse also works well for a buffet - arrange all the slices on one large platter and garnish with caviar, lemon slices and dill. For breakfast, serve it with slices of hard-boiled egg; for dinner, try it alongside a spinach salad.

Delicious Salmon Mousse with Fresh Spinach

Name: Elegant Salmon Mousse with Spinach
Prep time: 23 min
Cook time: 30 min
Total time: 93 min
Yield: 2
Cuisine: French
Ingredients: 5 gram Black Pepper; 1 piece Egg White; 5 gram Salt; 300 gram Atlantic Salmon, Skinless Fillet; 10 gram Dill; 100 gram Spinach; 150 gram Whipping Cream 33%

bohynekuchyne

Prep 23 min Cook 30 min

Plus 20 min of resting (not counted in active time)

7 Ingredients

9 Steps

Hard Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

About this recipe

Fish mousse is a very fine mixture of ground fish, enriched with eggs, sometimes a little cream, bread, and herbs. You can use it to fill various meat or fish roulades, but you can also cook it in a mould and serve it as a standalone dish. Try it with a salad as a starter, or with a slice of bread for a tasty, light dinner. It pairs beautifully with a glass of white or rosé wine.

Gluten-free Fish Appetizers To impress For guests

Step-by-step method

At a glance

Cut and season the fish

For this step

Blend it smooth

Add the cream and egg white

For this step

Delicious Salmon Mousse with Fresh Spinach

Ingredients — what you'll need

About this recipe