Delia Smith Salmon Mousse Recipe​

This Delia Smith salmon mousse is a classic British starter that feels effortlessly elegant, yet it’s genuinely simple to make at home. It’s smooth, lightly set, and wonderfully creamy, with the gentle smokiness of salmon lifted by lemon and fresh herbs. Difficulty-wise, it’s very manageable for beginners because there’s no tricky cooking, just a little care with the gelatine. Total time is about 20 minutes hands-on, plus at least 4 hours chilling.

Ingredients

For the salmon mousse

• 200g cooked salmon (poached or baked), cooled and flaked
• 150g smoked salmon, roughly chopped (plus extra to garnish, optional)
• 250g full-fat cream cheese
• 150ml double cream
• 2 tbsp lemon juice
• 1 tsp finely grated lemon zest
• 2 tbsp fresh dill, chopped (or 1 tbsp chives)
• 1 tsp Dijon mustard (optional)
• 1/2 tsp fine salt, or to taste
• 1/4 tsp black pepper

For setting (gelatine)

• 4 gelatine leaves (or 2 tsp powdered gelatine)
• 3 tbsp cold water (only if using powdered gelatine)

For the mould and serving (optional, but lovely)

• A little butter or neutral oil, for greasing
• Melba toast or toast points
• Capers
• Lemon wedges
• Extra dill

How to Make Delia Smith Salmon Mousse Recipe​

Prepare the oven and mould

• Prepare the oven: Preheat the oven to 180°C or 160°C fan if you’re making toast points to serve. Place a shelf in the middle so the bread crisps evenly.
• Prepare the mould: Lightly grease a 900g loaf tin (or 6–8 ramekins). For the easiest unmoulding, line it with cling film, pressing it into the corners.

Mix the mousse base

• Blend the creamy base: In a food processor, combine the cream cheese, double cream, lemon juice, zest, dill (or chives), Dijon (if using), salt and pepper. Blend until smooth.
• Add the salmon: Add the cooked salmon and smoked salmon. Pulse a few times. Stop while it still has a little texture, or blend longer for a very smooth mousse.
• Taste and adjust: Taste the mixture now. Smoked salmon can be quite salty, so you may not need much extra salt. Add a little more lemon if you want it brighter.

Set the mousse with gelatine

• Soften the gelatine: If using gelatine leaves, soak them in cold water for 5 minutes. If using powdered gelatine, sprinkle it over 3 tbsp cold water and leave for 5 minutes.
• Melt gently: Lift gelatine leaves out and squeeze out excess water. Melt the gelatine (leaves or bloomed powder) over very low heat until just liquid. Do not let it boil.
• Temper and mix in: Stir 1–2 spoonfuls of the mousse mixture into the melted gelatine (this helps prevent lumps), then pour it back into the processor bowl and pulse briefly to combine.

Bake (optional): make toast points

• Slice the bread thinly: Cut bread into triangles or thin slices. The thinner they are, the crispier and more elegant they’ll feel.
• Bake: Arrange on a baking tray and bake for 8–10 minutes, turning once, until crisp and lightly golden. Cool completely before serving.

Cool and chill

• Fill the tin: Spoon the mousse into the prepared loaf tin or ramekins. Tap gently on the counter to settle it, then smooth the top.
• Chill until set: Cover and refrigerate for at least 4 hours. Overnight is even better for a clean slice and fuller flavour.

Assemble and serve

• Unmould neatly: Turn out onto a serving plate. If it’s reluctant, dip the base of the tin in warm water for 5–10 seconds, then try again.
• Garnish: Top with a few ribbons of smoked salmon (optional), capers, and fresh dill. Add lemon wedges on the side.
• Slice and serve: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Tips

Why is my salmon mousse not setting properly?

The most common cause is overheated gelatine. Melt it very gently and never let it boil. Also make sure you give it enough time in the fridge, 4 hours minimum, and ideally overnight.

How do I avoid lumps of gelatine in the mousse?

Always temper it. Stir a spoonful or two of the mousse into the melted gelatine first, then mix that back into the full batch. This brings the temperatures closer together and helps everything blend smoothly.

How can I make it extra smooth and elegant?

Blend the salmon a little longer, then pass the mixture through a sieve before chilling if you want a truly refined texture. It’s optional, but it gives a very classic dinner-party finish.

How do I stop it tasting too salty or too smoky?

Smoked salmon varies a lot. Use part cooked salmon (as written), taste before salting, and brighten it with lemon zest and juice. A little extra double cream can also soften an intense smoky flavour.

Serving Suggestions

• Serve as a starter with melba toast, lemon wedges, and a small handful of dressed rocket.
• Add thin cucumber ribbons and a few capers for a fresh, classic pairing.
• Turn it into canapés by spooning into small glasses and topping with dill and salmon roe.
• Serve alongside a simple potato salad for a light lunch plate.

Storage

Room temperature

Because this is dairy and fish based, keep it out of the fridge for a maximum of 2 hours (less in a warm room). Return leftovers to the refrigerator promptly.

Refrigerator

Store covered in the fridge for 2–3 days. If it’s in a loaf tin, press cling film directly against the surface to prevent it picking up fridge flavours.

Freezing

Freezing isn’t ideal because cream cheese and gelatine-set mixtures can weep or turn slightly grainy when thawed. If you do freeze it, wrap well and freeze for up to 1 month, then thaw overnight in the fridge and expect a softer texture.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 2 g
• Protein: 14 g
• Fat: 17 g
• Saturated Fat: 9 g
• Sodium: 520 mg

Nutrition values are estimates and will vary depending on the brands of smoked salmon and cream cheese you use.

FAQs