Gordon Ramsay Salmon Mousse Recipe
Are you looking for a fancy appetizer? The Gordon Ramsay Salmon Mousse Recipe is your perfect choice. This dish is light and very elegant.
Equipment
- Food processor
- Large Mixing Bowl
- Rubber spatula
- Fine-mesh sieve
- Ramekins or Serving Dishes
Ingredients
- 200 g SMOKED SALMON
- 150 g CREAM CHEESE
- 100 ml HEAVY CREAM
- 1 tbsp LEMON JUICE
- 2 tbsp CHIVES
- 1 pinch CAYENNE PEPPER
- 1 pinch SALT
- 1 pinch BLACK PEPPER
Instructions
- Place your smoked salmon into the food processor. Pulse the fish until it becomes a fine paste. Do not leave any large pieces in the bowl.
- Add the softened cream cheese to the salmon. Blend them together until the mixture is very pale. Scrape down the sides of the processor often.
- Pour in the fresh lemon juice and cayenne pepper. Pulse for five seconds to mix the flavors well. Transfer the mixture into a large chilled bowl.
- Whip your heavy cream in a separate bowl. Keep whisking until soft peaks begin to form. Do not over-mix the cream into butter.
- Gently fold the whipped cream into the salmon paste. Use a slow figure-eight motion with your spatula. This keeps the mousse light and fluffy.
- Add the finely chopped chives to the bowl. Season with a little salt and black pepper now. Stir very gently one last time to combine.
- Spoon the mousse into your small serving ramekins. Smooth the tops with the back of a spoon. Chill in the fridge for at least two hours.
Notes
- Use room temperature cream cheese for a lump-free base.
- Cold heavy cream whips much faster and holds more air.
- Always zest the lemon before you squeeze the juice out.
- Fold the cream slowly to keep the mousse very light.
- Taste the salmon first because some brands are very salty.
- Sharpen your knife before chopping the fresh green chives.
- Push the mix through a sieve for a 5-star finish.