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Le Chaudron recipe
Mousse de saumon citronnée
Lemony salmon mousse
⏱ 25 minServes 6Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)cooked salmon
150 g (5 oz)cream cheese
150 ml (⅔ cup)whipped cream
1lemon, zested and juiced
2 tbspchopped dill
2 leavesgelatin
- 250 g (9 oz) cooked salmon
- 150 g (5 oz) cream cheese
- 150 ml (⅔ cup) whipped cream
- 1 lemon, zested and juiced
- 2 tbsp chopped dill
- 2 leaves gelatin
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in cold water, then dissolve in a little hot cream.
- Blend the salmon with the cream cheese and lemon juice until smooth.
- Stir in the gelatin cream.
- Fold in the whipped cream.
- Spoon into glasses and chill for 4 hours.
- Top with lemon zest and dill and serve cold.
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