Marinated Raw Salmon Rolls filled with Smoked Salmon Mousse Recipe
Marinated Raw Salmon Rolls filled with Smoked Salmon Mousse
Total time: more than 2 hours
Preparation time: 1 hour
Refrigeration and marinating time: 12 + 3 hours
Cooking time: None
Difficulty: Easy
Chef's Note
This is an excellent first course for entertaining since it's best made a day ahead.
- 500 g (18 oz.) Smoked salmon
- 1.5 to 2 kg (3-4 lb.) fresh salmon - have your fishseller remove the fillets
- 250 g (9 oz.) cream
- 2 medium Avocados
- 1 packet of powdered gelatin or 2 sheets
- 1 bunch of dill, chopped
- 1 lemon wedge
- Salt and white pepper
- 4 tbsp. oil
  1. Check the fillets carefully for bones and remove any you find with tweezers.
  2. Place the fish into a dish; rub with salt, allowing 15 g (1 tbsp.) per kilogram of salmon; season with pepper;
  3. brush with oil and lemon juice; sprinkle with chopped dill; 
  4. cover with plastic wrap and marinate for 12 hours in the refrigerator.

Assembly and refrigeration

  1. Dissolve the gelatin in 125 ml (1/2 cup) water;
  2. purée the smoked salmon in a blender with the gelatin;
  3. whip the cream to stiff peaks; fold into the salmon mixture;
  4. slice the marinated salmon into 12 wide thin slices; place on a work surface; 
  5. divide the smoked salmon mousse among the salmon slices, preferably with a piping bag, or else use a spoon to lay out a long cylinder of mousse the length of the slice;
  6. roll up gently; place on a platter; cover with plastic wrap and refrigerate for at least 3 hours;
  7. just before serving, peel and slice the avocados; arrange the slices from half an avocado in a fan shape on each plate; top with two salmon rolls and serve cold.
Thierry Daraize suggests a Chilean Fumé Blanc Errazuriz - Casablanca Valley
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