3½ cups
Smoked fish mousse has a wonderful flavour, smooth texture and is pretty fast to make. Perfect as an elegant appetizer, that can be prepared in advance. Enhance it"s appearance by setting it in a fish mould and garnishing with fresh dill fronds and fish roe.
3½ cups
Prep Time
40 mins
Cook | Chill | Freeze
Oven Settings
Oven Temperature
Prep Time
40 mins


  1. 400g smoked fish
  2. 2 Tbsp thickened cream
  3. 500g cream cheese, at room temperature
  4. 1 Tbsp fresh lemon juice
  5. 1 Tbsp fresh or prepared horseradish, grated
  6. Freshly ground black pepper, to taste
  7. Flaked salt, to taste


  1. Remove the skin and bones from the fish.
  2. Put the flesh into the bowl of a food processor and chop until very fine.
  3. With the motor still running, add the cream in a steady stream.
  4. Add the salt and pepper, lemon juice, and horseradish.
  5. Transfer the mixture to a bowl and add the cream cheese and blend until well combined and smooth.
  6. Using a rubber spatula, press the mixture through a fine sieve to remove any lumps.
  7. Refrigerate until ready to use.
  8. Mousse can be used as a dip or piped or spread into the centre of a canape.
Adapted from N/A
Adapted from N/A
Victoria Hansen Food http://www.victoriahansenfood.com/
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