Seafood mousse

This light and fluffy mousse has swirls of lox (smoked salmon), fresh dill and lemon juice. Make it for a great appetizer or snack!

Ricardo's recipes : Shrimp Mousse

Yield: 4 servings

Galton Blackiston serves up a stunning smoked salmon mousse recipe, which is incredibly simple to make in a Vitamix.

While these tartlets are delicious when baked, the no-bake version is easier to take and serve at a potluck. —Diana Doran, Pittsburgh, Pennsylvania

Layered Salmon Mousse. This should send your unsuspecting dinner guests screaming from the table.

For crudites we used celery sticks, peeled baby (Dutch) carrots, seeded cucumber sticks and halved baby red radish. Try smoked salmon instead of prawns. Price will vary. Fresh prawns should smell like seawater and be free of black marks. Avoid frozen prawns with freezer bum marks. Make sure packaging isn’t tom and is firmly sealed. […]

This savory dill salmon mousse is a bit of a showstopper with its five-star-quality presentation. This dish will wow your holiday guests with its creamy texture and hint of citrus zing. Best of all, it’s super easy to make using a mold.

From quail egg and ricotta ravioli to coffee caramel panna cotta - this is how Gourmet Traveller does romance. Take a look and be inspired at our dream date menu.

This light, fluffy smoked salmon mousse recipe is layered with smokey flavours. With a bite of capers and a zing of fresh citrus, it is simply delicious.