Philadelphia Salmon mousse with a melting Philadelpia centre, Samphire & Tomato salad & Philadelphia Beignets
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  • Prep time 45 '
  • Total time 65 '


  • 250 g fresh salmon
  • 200 g Philadelphia Original
  • 140 ml double cream
  • 1 egg white
  • some dill sprigs
  • 25 g butter
  • 62 g water
  • 30 g strong flour
  • 1 egg
  • 100 g Philadelphia Light
  • 10 g capers, chopped
  • 100 g samphire
  • 100 g plum cherry tomatoes
  • a 6cm piece of cucumber
  • 1 shallot
  • 5 g butter
  • 25 ml olive oil
  • 15 g dill


  • Trim salmon, blitz in food processor with the egg white, add seasoning. Pass through a fine sieve. Add about three quarters of the Philadelphia and all the cream and mix well. Season.
  • Butter 4 individual moulds and line with some dill sprigs. Pipe the mousse into the prepared moulds leaving a hollow in the middle for the remaining Philadelphia. Spoon in the Philadelphia and top with more mousse. Cook over a Bain Marie for around 10 minutes.
  • Make choux paste, by heating the butter and water in a saucepan until boiling. Add the flour and beat thoroughly with a wooden spoon. Beat in the egg a little at a time. Allow to cool then beat in the Philadelphia cream cheese and capers. Use to make 12 quenelle shaped beignets.
  • To prepare the salad finely brunoise the shallot and sweat it off with the samphire, quarter the cherry tomatoes and dice the cucumber. Toss the salad ingredients together.
  • Deep fry the beignets.
  • To serve, turn out the mousse on to a serving plate. Position three beignets and some of the samphire salad around the mousse. Finish with a little dill oil, if liked.


  • For a stronger salmon flavour perhaps try using smoked salmon or a mixture of fresh and smoked salmon.
  • The addition of a whipped egg white would give a lighter texture to this mousse.

Nutritional Information

Typical values Per recipe
Energy 9866.0 kj
Energy 2356.0 kcal
Fat 200.0 g
Carb 52.0 g
Protein 100.0 g
Saturated fat 96.0 g
Salt 8.0 g
Dietary fibre 8.0 g
Sugars 28.0 g