To prepare the salmon mousse, start by finely chopping the ricotta together with the smoked salmon in a mixer (1). Wash the dill and chop it with a knife, then add it to the mixture (2).

Blend the chopped smoked salmon with the lemon juice in a food ... gradually pour in the double cream until the mixture thickens to a mousse, scraping the sides of the food processor with a ...

Any of these are good for this recipe. I use salmon ends or other trimmings if I can find them at a lower price, because the flesh is pureed for the mousse. In a food processor, process 1 cup (4 to 5 ...

The smoked salmon mousse “pillow” we used to make at Le Gavroche restaurant in London was a painstaking technical process that sold as an entree for about £48. This salmon creme uses a much ...