Have you tried salmon mousse? I had never tried it before moving to France and now I’m totally hooked!
Since making the move to Paris, I’ve had so many new and wonderful experiences – especially in terms of food. Besides the usual delicious cheeses, meats, veggie dishes and pastries, I’ve tried some pretty strange foods too – think intestines, liver, frog’s legs, snails and more. Don’t worry, we’re not using any of these ingredients today, although if you’re interested in hearing more about these unusual French favorites, ask us in the comments and we’ll share more with you with pleasure!
Another French classic is this salmon mousse. It uses pretty classic ingredients to make something very special.
To make this recipe, you will need :
- Salmon fillets
- Cream cheese
- Fresh chives
- Salt & pepper
Why we love this recipe :
- We love how quintessentially French this recipe is. By sharing it, we feel like we are sharing a bit of our Parisian life with you!
- It’s super simple – a handful of organic ingredients and 15 minutes and you’re done!
- Food is our love language and we love sharing the food we make with friends and family. This is such a shareable dish. Invite some friends over and serve this with some crunchy baguette and cocktails. Everyone will be happy.
We hope you make this salmon mousse and that you love it as much as we do. If you make one of our recipes, don’t forget to tag us #ahedgehoginthekitchen so we can see and share it in our Instagram Stories.
Looking for other easy cocktail hour recipes? We’ve got you covered!
- 3 c water
- 1 sprig of thyme
- ½ carrot (cut into sticks)
- Handful of leek stalks (just the green part)
- 1 bay leaf
- 1 clove of garlic
- 1 tsp sea salt
- ½ lb. salmon filets
- ½ tsp ginger (powdered)
- 1 tsp fennel seeds
- 2 hot chili peppers (dried)
- ¾ c cream cheese
- ¼ c mascarpone cheese
- 2 tbsp freshly chives
- Juice of ½ a lemon
- Prepare a casserole with the water, thyme, carrot, leek stalks, bay leaf, salt and garlic.
- Bring to a boil.
- Add the salmon.
- Cover the casserole and leave the salmon to poach for 10 mins.
- Meanwhile, prepare the spices.
- Using a small saucepan, heat the fennel seeds and hot chili peppers.
- (Heating the spices will make it easier to grind them and release extra flavor!)
- Remove the spices from the heat and grind them to obtain a powder.
- Remove the salmon filets and leave to cool.
- In a mixer, mix salmon (skin removed and broken into chunks), cream cheese, mascarpone, spices and chives.
- Squeeze lemon over the mixture.
- Serve with extra chopped fresh chives on top!
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