Salmon Mousse Starter
A classic Christmas Day starter with a refreshing twist
National Trust Development Chef Rebecca Janaway has shared this simple, impressive recipe for the festive period. She says, “If you’re short on time when preparing for the Christmas get-together, try this smoked salmon and cream cheese starter with citrus notes. It’s easy to make and full of flavour.”
Preparation time: 20min
Chilling Time: overnight
Cooking Time: 10min
Serves: 8
Ingredients:
- 500g smoked salmon slices
- 600g full fat soft cheese
- Juice of 1 lemon
- 20g fresh dill finely chopped
- 20g chives finely chopped
- 300g smoked salmon slices for wrapping
- 4 bread rolls
- 80g rocket
- Drop vegetable oil
- Pinch salt and pepper
To Make:
- Blitz 300g salmon in a food processor until smooth.
- Mix the puréed salmon, cream cheese, lemon juice, dill and chives in a mixing bowl.
- Lay out a sheet of parchment paper and lay the smoked salmon slices on it in a rectangle.
- Spoon out the cream cheese mixture down the centre of the salmon slices.
- Wrap the salmon around the filling using the parchment.
- Twist the ends of the parchment to tighten the roll so it resembles a Christmas cracker, and secure with string or a clip. Chill in the fridge overnight.
- Slice the bread rolls into thin slices and lay on a lined baking sheet. Drizzle with oil, season and place in the oven at 180ºC for 10min until crisp and golden.
- 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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