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Salmon mousse

Try this delectable smoked salmon and cream cheese mousse with a hint of citrus for your pre-turkey Christmas starter.

  • 20 minutes prep. time
  • Serves 8
  • Salads & light bites, Christmas
Salmon mousse on a piece of slate
Add a touch of class to your Christmas Day menu with this recipe | © National Trust

Ingredients

  • 500g smoked salmon slices*
  • 600g full fat soft cheese
  • 1 lemon, juice of
  • 20g fresh dill, finely chopped
  • 20g chives, finely chopped
  • 300g smoked salmon slices, for wrapping
  • 4 bread rolls
  • 80g rocket
  • 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.

Method

Slicing the salmon

If the salmon is a bit too soft, place in the freezer for 15 minutes before cutting.

Step 1

Blitz 300g of salmon in a food processor until smooth.
 

Step 2

Mix the pureed salmon, cream cheese, lemon juice, dill and chives in a mixing bowl.

Step 3

Lay out a sheet of parchment paper on the side and lay the smoked salmon slices in a rectangle.

Step 4

Place the cream cheese mixture down the centre of the salmon.

Step 5

Wrap the salmon around the filling using the parchment.

Step 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.

Step 7

Slice the bread rolls into thin slices, lay on a lined baking sheet, drizzle with oil and season. Place them in the oven at 180°C (160°C fan/gas mark 4) for 10 minutes until crisp and golden.

 

Step 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.

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