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Salmon mousse with yuzu and dairy

A creamy, airy mousse of salmon. The dairy spread, together with the yuzu, creates a light and fresh mouthfeel.

Makes 650g.

Allergens & dietary requirements

  • Fish
  • Pescetarian


  • 250 poached salmon
  • 15 ml yuzu juice
  •  as needed salt

Preparation method

  • Blend the salmon and dairy spread in a food processor until homogenous.
  • Add the yuzu juice and season with salt.
  • Scoop into a piping bag or sealable plastic container and store in the fridge.

Serving suggestions

  • On bread with lettuce, bean sprouts, peppers, and cucumber, for example.                
  • On bread with, for example, smoked salmon, egg, deep-fried onion and haricot verts. 
  • As a Starter with fennel, dill, and pickle.