Tested till perfect Layered Salmon and Pea Mousse
Layered Salmon and Pea Mousse
Photography by Matthew Kimura

Layered Salmon and Pea Mousse

Eggs and cream bind the layered ingredients in this elegant coral-and-green mousse. Serve with an array of crackers, croûtes or melba toast, or with a light salad for a starter appetizer.

By Rheanna Kish and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 to 16


  • 1/4 cup 1/4cupunsalted butter
  • 1/2 cup 1/2cupchopped shallotshallots
  • 1 lb 1lbboneless skinless salmon fillet, cut into 1-inch (2.5 cm) cubes
  • 3 3eggeggs
  • 2 tbsp 2tbspwhipping cream
  • 2 tbsp 2tbsplemon juice
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppaprika
  • 1/4 tsp 1/4tspwhite pepper

Pea Mousse:

  • 1-1/2 cups 1-1/2cupsfrozen peas
  • 2 2eggeggs
  • 1/2 cup 1/2cuppacked fresh parsley leaves
  • 1/4 cup 1/4cupchopped fresh chivefresh chives
  • 2 tbsp 2tbspwhipping cream
  • 1 tbsp 1tbsplemon juice
  • 3/4 tsp 3/4tspdried mint
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
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In skillet, melt butter over medium heat; cook shallots until tender, about 6 minutes. Let cool.

In food processor, pulse salmon until coarse. Add eggs, cream, lemon juice, salt, paprika, pepper and shallot mixture; purée until smooth. Transfer to bowl.

Pea Mousse: In small saucepan of boiling salted water, cook peas until tender, about 3 minutes. Drain and let cool; pat dry. In clean food processor, pulse together peas, eggs, parsley, chives, cream, lemon juice, mint, salt and pepper until smooth.

Spread one-third of the salmon mixture in greased and parchment paper–lined 8- x 4-inch (1.5 L) loaf pan; smooth top. Spread with pea mixture; smooth top. Starting at edges of pan and working toward centre, spread with remaining salmon mixture; smooth top and place strip of parchment paper on top.

Place loaf pan in shallow roasting pan; pour in enough boiling water to come halfway up sides of loaf pan. Bake in 350°F (180°C) oven until pulling away from sides of pan and centre is firm to the touch, about 45 minutes. Let cool in pan on rack. Wrap and refrigerate until chilled and set, about 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Slide knife along edges of mousse to loosen from pan. Using paper as handles, remove from pan and invert onto platter; peel off paper. Slice to serve.

Nutritional Information Per each of 16 servings: about

cal 127 pro 9g total fat 9g sat. fat 4g
carb 3g fibre 1g chol 87mg sodium 220mg
potassium 174mg

% RDI:

calcium 2 iron 5 vit A 12 vit C 8
folate 12
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