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Recipe for :

Smoked Salmon Mousses

M & M RichardsonThis recipe comes from the web site of M & M Richardson - they sell fresh fish straight to your door. What I love about this is it gives you the opportunity to buy fresh produce.

This is how they describe themselves:

We are a family owned fresh fish supplier situated on the Dungeness Point in Kent, England. We have been an established name in the area for over one hundred and fifty years. Our fresh fish is caught from the premier fishing grounds in the English Channel, by local Dungeness boats.

Delivery - all our products are freshly packed and delivered express next day delivery, Tuesday to Friday, to your home or bussiness.

Preparation - all our fish are cleaned, gutted and inspected at sea, to ensure that you only recieve the finest produce, which we can prepare and fillet to your own requirements.

"Scottish salmon is regarded by many to have the best flavour of any. Scotland has always been famous for its traditional smoke-houses. They give flavour to the fish by smoking over woodchips and do not add any artificial additives. You don't need to buy whole slices of smoked salmon for this recipe, offcuts and odd pieces can be used which are much cheaper".


110g Smoked salmon pieces
300 ml single cream
2 Bay leaves
1 tbsp lemon juice
large pinch Paprika
150 ml milk, approximately
1 tbsp Gelatine
3 tbsp water
Cucumber slices to garnish


  • Place the cream and bay leaves in a pan, gently heat until warm but not boiling. Leave to infuse for a few hours.
  • Discard the bayleaves. Pour the cream into a blender or food processor. Add the lemon juice, paprika and most of the salmon pieces, reserve 6 small pieces for garnish. Blend everything together.
  • Pour the mixture into a measuring jug and add enough milk to make up the quantity to 600 ml . Stir well.
  • Sprinkle the gelatine over the water and leave to soak for a few minutes. Heat until dissolved. Allow to cool for a minute before whisking into the salmon mixture.
  • Pour the mixture into 6 ramekins and chill for at least 2 hours. Serve garnished with the reserved smoked salmon and cucumber slices.

Serves 6

M & M Richardson