• Salmon mousse originates from The Crusoe Hotel, Lower Largo, Fife, in Scotland. Chef J.A. Crawford Horne invented a dish called salmon pâté which included cucumber in the mixture.

    To modernise this dish, substitute half of the fresh cream with sour cream for a healthier option. 

    Salmon mousse

    Serves: 4
    Cooking Time: 1 hr 10 mins


    • 200ml milk
    • 2 cloves
    • 2 garlic cloves, finely chopped
    • 1 onion, halved
    • salt and freshly ground black pepper, to taste
    • 50ml butter
    • 50ml cake flour
    • 100ml fresh cream
    • 10ml ground nutmeg
    • 1 onion, finely grated
    • 500g salmon, cooked and finely flaked
    • 4 egg yolks, lightly beaten
    • 300ml fresh cream
    • salt and freshly ground black pepper, to taste
    • 50ml fresh flat-leaf parsley, finely chopped
    • 1 cucumber, cut into ribbons
    • 1 tomato, sliced and the skin used to make a rose



    Preheat the oven to 180°C and grease a mould or 4 ramekins.


    To make the béchamel sauce, heat the milk, cloves, garlic and onion, and season to taste. Bring to the boil and cover. Simmer for 20 minutes, then strain.


    Melt the butter in a pot and stir in the flour to make a roux. Stir gently for about a minute.


    In a slow stream pour the hot milk into the roux and vigorously whisk to a smooth sauce. Cook over a low heat for about 2 minutes.


    Mix the onion and salmon in a bowl.


    Stir the egg yolks into the cream, then stir the egg mixture into the sauce and season. Mix the egg mixture with the salmon mixture.


    Fill the mould or ramekins with the mixture and cover with foil. Place in a baking dish and pour enough water to come halfway up the sides. Cook until the mixture is firm to the touch, about 40 minutes.


    Leave to cool completely before turning out on a plate. Sprinkle with the parsley and serve with the cucumber ribbons and tomato rose.


    To drink: Salmon loves bubbles – Graham Beck Blanc de Blanc is always a great buy.