| Created by | Spinneys |
| Prep time | 20 minutes |
| Setting time | At least 1 hour |
| Serves | 4-6 |
| Cuisine | European |
| Special Occasion | Christmas |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 750 |
| Fat | 57.5g |
| Saturates | 30.7g |
| Protein | 15.5g |
| Carbs | 46.4g |
| Sugars | 2.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the smoked salmon in a food processor. Blitz until smooth. Lower the speed of the food processor and slowly pour in the chilled cream, scraping the sides, if necessary. Once smooth, transfer the mixture to a large bowl.
Juice one lemon. Finely chop the dill. Add the juice and dill to the salmon mixture along with the salt and stir to combine.
Brush a 1L mould with the olive oil.
Evenly distribute the salmon mixture in the mould, making sure to press it into any grooves. Arrange the smoked salmon ribbons on top then cover the mould in cling film and place it in the fridge for at least 1 hour, preferably overnight.
When ready to serve, carefully run a knife around the edge of the mould to loosen the mousse and turn it out onto a serving dish.
Serve with lemon slices, curly parsley, olives and celery stalks.
