Curried Salmon Mousse Recipe

Name: Curried Salmon Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 2 teaspoons salt, divided; 1 pound rinsed wild sockeye salmon fillet; 1 tablespoon vegetable oil; 1 cup chopped shallots; 1 tablespoon chopped garlic; 1 tablespoon chopped ginger; 1/2 teaspoon Thai red curry paste; 1/3 cup coconut milk; 1/4 cup cream cheese; 1/4 cup lime juice; 1 1/2 teaspoons sugar; Fresh chives, chopped

Servings: persons

1/2 cup dry white wine
2 teaspoons salt, divided
1 pound rinsed wild sockeye salmon fillet
1 tablespoon vegetable oil
1 cup chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 teaspoon Thai red curry paste
1/3 cup coconut milk
1/4 cup cream cheese
1/4 cup lime juice
1 1/2 teaspoons sugar
Fresh chives, chopped

1
Boil 2 cups water, wine, and 1 tsp. salt in a medium frying pan. Simmer fish just until opaque. Drain, cool, skin, and flake.
2
Pour oil into pan over medium heat. Cook shallots, garlic, and ginger until softened. Stir in curry paste; cook 1 minute. Whirl mixture in a food processor with coconut milk, cream cheese, sugar, and 1 tsp. salt until smooth. Pulse in salmon, then lime juice. Serve chilled, topped with chives.
3
Curran 2009 Grenache Blanc (Santa Ynez Valley; $22). Orange and apricot with river rocks beneath and a spicy lemon-drop finish.
4
Jaffurs 2009 Thompson Vineyard Grenache Blanc (Santa Barbara County; $30). Delicate jasmine and Asian pear open to stone fruit and zesty lemon.
5
Tangent 2009 Paragon Vineyard Grenache Blanc (Edna Valley; $17). Loads of juicy melon, plus tart, refreshing grapefruit and peach with an edge of minerality.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup dry white wine, 2 teaspoons salt, divided, 1 pound rinsed wild sockeye salmon fillet, 1 tablespoon vegetable oil, and more.

Yes, Curried Salmon Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Salmon Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions