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  • 2 tbspCold Water plus 1/3 cup boiling water
  • 1 tbsp lemon juice
  • 1 sachet of unflavoured gelatine
  • 225 g Smoked Salmon
  • 200 g Red Salmon, drained and skin and bones discarded
  • 1 1/2 cups Sour Cream
  • 1/4 teasp Tabasco sauce or to taste
  • 2 shallots, chopped rough
  • 1 cup heavy Cream
  • Grated rind of 1 lemon

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Recipe's preparation

  1. Add lemon rind to TM and grind on 8 for 10 seconds.

    In a small bowl combine the cold water and lemon juice. Sprinkle over the gelatine and leave to soften for 2 minutes. Add the boiling water and stir to disolve. Add all the remaining ingredients including the gelatine mix to the rind in the TM and puree on 9 for 40 seconds. Scrape down bowl and then just do a quick puree on 9 to make it super smooth.

    It will set overnight in the fridge either in a mould, individual ramekins or piped into a wafer cone....picture to follow. I top them with salmon pearls for a really special treat!


Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Salmon Mousse



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