If you’re looking for a smoked salmon starter recipe with a slightly more mild flavour then this is perfect. Made with hot smoked salmon it has a deliciously meaty texture with a subtle salmon flavour. The smokiness in this salmon recipe coming from the wood chips used to smoke the salmon gives a gorgeous finish and everything is finished off beautifully with fresh lemon juice, a classic pairing. To make the mousse you’ll need a hand blender or food processor. This will give it a lovely light finish that makes it ideal as the first course to a dinner party menu, not too heavy to fill everyone up but satisfying enough to make guests feel well looked after.
We’ve chosen to serve our hot smoked salmon pate up with seeded bread but you can chop and change this depending on what you fancy. Irish wheaten bread is delicious with smoked salmon because of its slightly sweet edge that offsets any saltiness and retro favourites like melba toast work well too for texture. Whichever way you decide to serve this hot smoked salmon mousse it’ll be delicious.
- 120g smoked salmon
- 160g hot smoked salmon, flaked
- 200g half fat crème fraiche
- 1 tbsp horseradish sauce
- 1 lemon, zested
- ½ pack fresh dill, finely chopped
- Sliced seeded bread, to serve
- Rocket leaves, to serve
- 1 lemon, cut into wedges to serve
Place the both smoked salmons in a food processor bowl. Season well with black pepper then blend to a chunky paste.
Add the crème fraiche, horseradish, lemon zest and dill and pulse until combined.
Toast the bread and serve with the pate, rocket and lemon wedges.
For an oriental twist substitute the horseradish for fresh ginger, the dill for coriander and the lemon for lime.