Gordon Ramsay Salmon Mousse Recipe

This salmon mousse is smooth, creamy, and full of fresh flavors. Made with salmon, cream cheese, and a touch of lemon, it’s a perfect appetizer. Serve it with crackers, fresh veggies, or baguette slices for a delicious snack.

Ingredients Needed:

• 1 pound freshly cooked or canned boneless salmon
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 1/4 cup finely chopped onion
• 3 tablespoons chopped fresh dill
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 3 tablespoons lemon juice
• 8 ounces block cream cheese
• 1 (10.75-ounce) can of condensed tomato soup, or 8 ounces of pureed tomato sauce
• 3 to 4 dashes of Tabasco sauce
• 3/4 cup cold water
• 4 teaspoons or 2 envelopes of unflavored, unsweetened gelatin
• Sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers, for serving, optional

How To Make Salmon Mousse Recipe?

1. Mix the salmon and veggies: In a large bowl, combine salmon, celery, green bell pepper, onion, dill, mayonnaise, yogurt, and lemon juice. Mix well.
2. Melt the cream cheese and add tomato soup: In a saucepan over medium-low heat, melt the cream cheese. Reduce heat to low, add the tomato soup or sauce, and stir until smooth. Add Tabasco sauce for extra flavor.
3. Prepare the gelatin: In a small pot, pour cold water and sprinkle gelatin over it. Let it sit for a minute, then gently heat while stirring until the gelatin fully dissolves. Do not boil.
4. Combine and chill: Pour the gelatin mixture into the salmon mixture and stir well. Transfer to a mold or serving bowl. Cover and refrigerate for at least 6 hours until firm.
5. Unmold and serve: If using a mold, dip the bottom in warm water for a few seconds, then turn it onto a serving plate. Serve with crackers, fresh vegetables, or baguette slices.

Recipe Tips:

• Drain the salmon well: If using canned salmon, drain it completely and remove any bones or skin. Too much liquid can make the mousse too soft.
• Melt the cream cheese slowly: Heat the cream cheese over low heat and stir constantly to avoid lumps. If it’s too thick, add a little bit of warm tomato soup to help it melt smoothly.
• Dissolve the gelatin properly: Sprinkle the gelatin over cold water and let it sit for a minute before heating. Stir gently over low heat until fully dissolved. Do not boil, or it won’t set properly.
• Mix everything while warm: Add the warm cream cheese mixture and dissolved gelatin into the salmon mix before it cools down. This helps everything combine evenly and ensures a smooth texture.
• Chill for at least 6 hours: The mousse needs time to set properly. For the best texture, let it chill overnight in the fridge. If unmolding, dip the bottom of the mold in warm water for a few seconds to help it release easily.

How To Store Leftovers?

Let the leftover salmon mousse cool to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. Keep it in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 350mg
• Potassium: 250mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 12g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Salmon Ceviche Recipe 
• Gordon Ramsay Salmon Nicoise Salad Recipe 
• Gordon Ramsay Salmon Steak Recipe