Mousse de saumon

Pink salmon mousse flavoured with whisky

Scotch whisky and Scottish salmon go perfectly together.The subtle woody flavours of the whisky go hand in hand with the smooth salmon. Lightly perfumed, this mousse will take you on a journey through the Highlands.

For 4 people.
Preparation time: 30 minutes
Resting time: minimum 4 hours


400 g pink Scottish salmon, cooked and cooled

1/2 lemon

200g crème fraîche

3 tbsp whisky

a few sprigs of dill (10 g)


  1. Add the salmon, squeezed lemon juice, 30g of crème fraîche and the whisky into a blender. Mix slowly until a nice purée is obtained. Put to one side.
  2. Thoroughly whip the rest of the cream, add salt and pepper. The mixture should be generous and firm.
  3. In a large bowl, carefully combine the two mixtures, making sure the mixture remains firm.
  4. Wash and finely chop the dill then add it to the mousse to give it a delicious aniseed flavour.
  5. Keep in the fridge for at least four hours, to make sure that your salmon mousse is nice and creamy.
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