Salmon Trout Mousse

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	2 hrs 45 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Cut salmon into pieces and freeze in the freezer for about 1 hour. Then puree in 2 portions, gradually stirring in 200 g of whipped cream and lemon juice.
Soak the gelatine in cold water. Beat 200 g cream until stiff to 2 tablespoons, fold into the salmon mixture. Dissolve gelatin over low heat. Mix in 2 tablespoons of cream and a little salmon mousse. Stir in the rest of the salmon mousse.
Wash parsley and dill, shake dry and finely chop. Smear a mold (approx. 1 L content) with oil. Pour in half of the salmon mousse and smooth it out. Halve trout fillet lengthways and place on top of each other. Sprinkle with the herbs all around. Place in the middle of the salmon mousse, pour the rest of the mousse on top and smooth out.
Tap the shape several times on the work surface so that the mixture is evenly distributed. Leave to set in the refrigerator for about 2 hours. Then hold the mold briefly in hot water. Fall onto a plate. Garnish with dill, lime and lemon wedges.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.