Thanks Richard, I was going to call the recipe paupiette but thought mousse might get a few more hits in YT search engine? I used to make some gorgeous sole paupiettes which is definitely on my to do list. Hope you have a great Christmas
Yum. Stumbled across this just in time for Christmas. Loved you presentation style too. Nice and straightforward and a minimum of equipment and dishes. Perfect.
Thanks so much, I really do appreciate your comment. This video always gets a few more views close to Christmas, I hope it works well for you if you give it a go. Have a great Christmas
@@unclemattscookerylessons Thanks very much. You too. Have finally converted the enormous jar of VERY boozy fruit into Caribbean Black cake which is my excuse for Christmas cake so, between that and some Smoked Salmon Mousse, as well as the stash of miniatures from my Reefton Distillery Advent Calendar, Christmas is looking to be very jolly.
I like to freeze my roll. Then take it out about an hour before I need it and slice it I find that much easier and watch Neater. A very easy dish to do but always looks so fabulous
This is a fantastic recipe and video! Tons of great tips in here. Kudos to doing it with plastic wrap too! I was really liking the video, then you come out of nowhere with the confit lemons!! so of course I went from liking the video to loving it!! Great job on this. and I was indeed wondering how you f**ked your thumb up. Great Job my friend. Bravo!
I wish I could share my photo… it came out incredible. I couldnt find the gelatin part but I put it in the freezer just to firm it so I could slice it and then left it at room temp before serving. Decadent luscious omg absolutely amazing… i may try adding some cream cheese n less heavy cream and some thinly sliced cucumbers… it was out of this world. THANK YOU FOR AN AMAZING RECIPE
My mouth is watering, luxurious, decadent, rich and oh that crunch with the beautiful bread. This Smoked Salmon Mousse is a triumph!!! Wishing you and your family a very Merry Christmas Chef Matt and here's to a hopefully far more positive 2021!!!
I really appreciate my new youtube friends Patrick, and you are definitely one of my favourites, This video is a remake of an older one that I wasn't happy with so I re filmed it and it turned out pretty well. It really is a luxurious dish and a bit of a treat. Any-hoo re 2021 I'm a bit of a conspiracy nut on the side and I'm not hopeful that this gets better, I really hope I'm wrong and 2021 is just like 2019 but I think it might be more like 1984?? So that being said lets try to make the best of it and enjoy every moment with our friends and family, and keep making content that entertains, have a great Christmas and new year mate
@@unclemattscookerylessons Let's hope you're wrong about 1984 but I fear that you might not be. And that's such a nice thing to say, you are definitely one of my favourites too my friend.
funny you should say that Eugene I did have to buy a food processor to make this, glad i get my discount as John Lewis. BTW I say Franco in Waitrose just the other day with his missus. Hope you're having a great Christmas mate
You should have heard the sound my wife made when this video started 🤣 I wish I had seen this recipe before Chirstmas as I could have made some for the small gathering we had on the night of the 24th. Now I will have to bookmark this one for the next occassion (probably one of the many birthdays in Jan). Absolutely spot on, as always! Hope you are getting to chill a bit now! I am so full of food at the moment I am finding it hard to even think about cooking 😉🤣
sorry about the timing Jim, I made this for Christmas day round my parents, so had to be within a few days, I made gravadlax as well (next Fridays video) Hope it goes well if you do give it a try. I'm now sitting on my sofa feeling bloated after some pork belly, red wine, beer and port with the cheese, grease is on the tv and well that's a pretty damn good boxing day. My missus is Polish so we have a little celebration on Christmas eve so looking forwards to a normal day tomorrow. Probably a long walk around the marina where we live in Portishead (yes where the band came from) Any-hoo have a good relax mate and hopefully a better 2021
Thanks Matt for the video I mostly interested in the salmon mousse which is similar to Salmon spread that sold in Eastern Europe but difficult to find in California. I'm trying to make a salmon type of spread that may have some herbs salt and salmon in there which is similar to your mousse without the cream I think.
Thanks for that Steve, I think you're describing salmon pate which is popular in supermarkets in the UK. I've never checked the ingredients though. I think it may have butter in place of cream, I'll have to look into that. This salmon mousse is gorgeous by the way and I love it, hope you like it too?
Omg, I love Salmon. This Smoked Salmon Mousse looks incredible. It looks so creamy and delicious. I need to learn how to make this as well. It looks easy to make. Perfect for an appetizer or a simple lunch meal. Yummy 😋😋
How about agar which is made from seaweed. Agar can be found in Asian markets or well stocked grocery stores. Also, alginate, pectin, carrageenan, and gellan.
I saw Hubrisnaut recommended agar already, there's also a product called xantham gum which is used to thicken food stuffs in food manufacturing , I've used it and found it difficult to work with. Aspic jelly is an option, also you can get vegetarian jelly if that's the reason
Greetings Mat! This looks amazing. I’d like to try it for a party appetizer. I have a question regarding the gelatin. It says 2 leafs. How many grams is it? And what’s the strength? I’m always too confused about gelatin use. If it’s powdered gelatin, how many grams would that be? Do I need to bloom it as well? Im worried that without getting all of grams right, I’d end up wasting precious mousse and end up with soup 😂. Thank you for any advice you could provide.
just found this information online (Silver Gelatin leaves have a bloom strength of 160 and weigh 2.5 grams. Gold Gelatin leaves have a bloom strength of 200 and weigh 2 grams. Platinum Gelatin leaves have a bloom strength of 250 and weigh 1.7 grams) Here's what I've found regarding powdered gelatine Powdered and leaf gelatine are usually interchangeable, but for best results try to use the type specified in the recipe. As a general rule, two gelatine leaves is equivalent to one teaspoon of powdered gelatine. Whichever you choose, remember it must be fully dissolved - follow the recipe or packet instructions.) I wouldn't let it concern you too much however as there is some room for manouver, if you find the mousse is a bit too firm when really chilled, you can always slice it and leave those slices at room temperature for 15 minutes before serving, they will soften.
@@unclemattscookerylessons oh wow! Thank you Matt for such detailed information! This is very kind of you to do so much research!! I have leaves that weigh 2.5grams. So I will use that. I’m looking forward to tasting your spectacular salmon mousse 😇
🎅Hope you had a blessed Christmas Mat. I shall be sharing this with my best friend she is way crazy over salmon 😉 and can afford it...I know she won't rest till she has made it😋🏴🇿🇦
Thanks Heather, we had a nice couple of days, saw most of my familly. My eldest daughter was working so will hopefully catch up soon. Hope you got to spend time with your loved ones xxx
Thank you Matt! Very nice presentation with excellent result. This is an item I’ve heard of for years but actually never tried. With your helps I believe I can do this! Merry Christmas 🎄
@@unclemattscookerylessons correct. Realised that I could have mention “the meaning of life” at least. But you got it. That scene is one of my brothers favourites so he would love if I tell him that I made salmon mousse.
@@tors396 I prefer Life of Brian to any other Monty Python, but meaning of life is great, a bit like the Flying Circus but longer? I watched it again not so long ago and I'd forgotten the scene where John Cleese is teaching the class about love making and he and his wife do it in front of the class, seriously radical comedy years ahead of it's time.
I did a sweet variation and a dill. My sweet variation was Vermont themed made a Maple, Seabuckthorn Berry, Apple cider venegar syrup. Thickened it up on heat then drizzled in the moose.
Hi Imane sorry to hear the link isn't working, I just checked and it seems to be working, but I know sometimes it runs slow (squarespace is the host) here's the recipe, hope it works well for you. Smoked salmon paupiette Smoked salmon slices 400g Fish or chicken stock 160g Double cream 80g Gelatine leaves 2 Unsalted butter 20g Worcester and tobasco sauce to taste Black pepper a few twists
Hi one more time. Sorry to bother you but it seems it can open coze it starts and then I receive this message all the time”it seems a problem has occurred for the site” which is ur site. I’m sorry one more time but I love your way of cooking and would like to register. Thks a lot for your help
Err sorry you can't understand my accent, I'm English and awesome obviously. I poured a fish stock with gelatine into the salmon. Why not give the video another watch?
I love smoked salmon, it looks delicious and tasty. Thanks for sharing this amazing recipe. merry christmas my friend👌👍👏🎄🌷💕
Merry Christmas Matt...thank you
Thanks Paula and a very merry Christmas to you x
FINALLY i can make Mrs. Patmore proud!! Great video, thank you.
Nice recipe Matt, some classic terminology going on here - paupiette 👨🍳👨🍳
Thanks Richard, I was going to call the recipe paupiette but thought mousse might get a few more hits in YT search engine? I used to make some gorgeous sole paupiettes which is definitely on my to do list. Hope you have a great Christmas
Looks Great Matt!
Yum. Stumbled across this just in time for Christmas. Loved you presentation style too. Nice and straightforward and a minimum of equipment and dishes. Perfect.
Thanks so much, I really do appreciate your comment. This video always gets a few more views close to Christmas, I hope it works well for you if you give it a go. Have a great Christmas
@@unclemattscookerylessons Thanks very much. You too. Have finally converted the enormous jar of VERY boozy fruit into Caribbean Black cake which is my excuse for Christmas cake so, between that and some Smoked Salmon Mousse, as well as the stash of miniatures from my Reefton Distillery Advent Calendar, Christmas is looking to be very jolly.
love it @@nikiTricoteuse
Mmmm😋 ....another recipe that I’ll try - thanks uncle Matt !
Thanks Rod, hope it goes well
I like to freeze my roll. Then take it out about an hour before I need it and slice it I find that much easier and watch Neater. A very easy dish to do but always looks so fabulous
Exactly what I was thinking when he started slicing.
Good tip. Thanks.
I think I just found my next weekend brunch go-to!
Wonderful technique Chef
Thank you Gerald have a great Christmas
@@unclemattscookerylessons You too Chef, you're an excellent instructor
I made this last night and now waiting with fingers crossed that mine turns out as nice as yours looks. Thanks for the recipe!
Thanks, I hope you're happy with it 😀
One of my favs, nice one Matt 👍🏻
thanks Terry have a great Christmas
Great recipe looks so yummy , thx for sharing!
Thank you! That looks like a terrific recipe, especially as it's made ahead. As a starter, how many people might you suggest these ingredients serve?
Thank you for that, from memory this recipe will be enough for 10 starters approx. Hope you like
This is a fantastic recipe and video! Tons of great tips in here. Kudos to doing it with plastic wrap too! I was really liking the video, then you come out of nowhere with the confit lemons!! so of course I went from liking the video to loving it!! Great job on this. and I was indeed wondering how you f**ked your thumb up. Great Job my friend. Bravo!
I wish I could share my photo… it came out incredible. I couldnt find the gelatin part but I put it in the freezer just to firm it so I could slice it and then left it at room temp before serving. Decadent luscious omg absolutely amazing… i may try adding some cream cheese n less heavy cream and some thinly sliced cucumbers… it was out of this world. THANK YOU FOR AN AMAZING RECIPE
Lovely & looks delicious thank you 🌹
Hi Mat! How long can it be stored in the fridge? Would like to make it well in advance for the party. Thank you 🙏
I would say at least 3 or 4 days in the fridge will be fine, sorry for the late response
@@unclemattscookerylessons excellent! That’s great for prepping in advance! Thank you, Matt 🙏
My mouth is watering, luxurious, decadent, rich and oh that crunch with the beautiful bread. This Smoked Salmon Mousse is a triumph!!! Wishing you and your family a very Merry Christmas Chef Matt and here's to a hopefully far more positive 2021!!!
I really appreciate my new youtube friends Patrick, and you are definitely one of my favourites, This video is a remake of an older one that I wasn't happy with so I re filmed it and it turned out pretty well. It really is a luxurious dish and a bit of a treat.
Any-hoo re 2021 I'm a bit of a conspiracy nut on the side and I'm not hopeful that this gets better, I really hope I'm wrong and 2021 is just like 2019 but I think it might be more like 1984??
So that being said lets try to make the best of it and enjoy every moment with our friends and family, and keep making content that entertains, have a great Christmas and new year mate
@@unclemattscookerylessons Let's hope you're wrong about 1984 but I fear that you might not be. And that's such a nice thing to say, you are definitely one of my favourites too my friend.
My goodness that smoked salmon mousse looks incredible! I love smoked salmon but I've never had it like that! Incredible! Happy Holidays! :D
Ze most exquisite perversion, good Uncle Matt... merci, Chef !!
vous êtes les bienvenus
I respect your work so I suscribed
thank you so much
Awesome 👏 I am really enjoyed watching your video. Looks so delicious 😋 Always support your channel 🤗 Happy holidays 🎈🍾️🎈🍾️🎉🎄
Looks great I just bought the ingredients, tomorrows birthday lunch starter coming up. Excellent instructional video. 5*
Thank you David, hope you're happy with the mousse
Looks sooooo good, almost worth buying a food processor in order to make it!
funny you should say that Eugene I did have to buy a food processor to make this, glad i get my discount as John Lewis. BTW I say Franco in Waitrose just the other day with his missus.
Hope you're having a great Christmas mate
You should have heard the sound my wife made when this video started 🤣 I wish I had seen this recipe before Chirstmas as I could have made some for the small gathering we had on the night of the 24th. Now I will have to bookmark this one for the next occassion (probably one of the many birthdays in Jan). Absolutely spot on, as always! Hope you are getting to chill a bit now! I am so full of food at the moment I am finding it hard to even think about cooking 😉🤣
sorry about the timing Jim, I made this for Christmas day round my parents, so had to be within a few days, I made gravadlax as well (next Fridays video) Hope it goes well if you do give it a try.
I'm now sitting on my sofa feeling bloated after some pork belly, red wine, beer and port with the cheese, grease is on the tv and well that's a pretty damn good boxing day. My missus is Polish so we have a little celebration on Christmas eve so looking forwards to a normal day tomorrow. Probably a long walk around the marina where we live in Portishead (yes where the band came from)
Any-hoo have a good relax mate and hopefully a better 2021
Merry Xmas Happy n safe new year uncle. cheers..🥂
Thanks Yhen, hope you have a great time this Christmas
Thanks Matt for the video I mostly interested in the salmon mousse which is similar to Salmon spread that sold in Eastern Europe but difficult to find in California.
I'm trying to make a salmon type of spread that may have some herbs salt and salmon in there which is similar to your mousse without the cream I think.
Thanks for that Steve, I think you're describing salmon pate which is popular in supermarkets in the UK. I've never checked the ingredients though.
I think it may have butter in place of cream, I'll have to look into that.
This salmon mousse is gorgeous by the way and I love it, hope you like it too?
Merry Christmas Matt… 👌🏻
how do fella, have a great Christmas and new year breaking lockdown rules x
@@unclemattscookerylessons
Without incriminating myself… 😉
Omg, I love Salmon. This Smoked Salmon Mousse looks incredible. It looks so creamy and delicious. I need to learn how to make this as well. It looks easy to make. Perfect for an appetizer or a simple lunch meal. Yummy 😋😋
It's surprisingly simple really, the method and temperature is important, thanks xxx
Thanks love smoked salmon. Do you have any suggestions if one cannot have gelatin?
How about agar which is made from seaweed. Agar can be found in Asian markets or well stocked grocery stores. Also, alginate, pectin, carrageenan, and gellan.
Thanks I’ll try agar
I saw Hubrisnaut recommended agar already, there's also a product called xantham gum which is used to thicken food stuffs in food manufacturing , I've used it and found it difficult to work with. Aspic jelly is an option, also you can get vegetarian jelly if that's the reason
@@unclemattscookerylessons thank you for more options. Appreciated
Greetings Mat! This looks amazing. I’d like to try it for a party appetizer. I have a question regarding the gelatin. It says 2 leafs. How many grams is it? And what’s the strength? I’m always too confused about gelatin use. If it’s powdered gelatin, how many grams would that be? Do I need to bloom it as well? Im worried that without getting all of grams right, I’d end up wasting precious mousse and end up with soup 😂. Thank you for any advice you could provide.
just found this information online (Silver Gelatin leaves have a bloom strength of 160 and weigh 2.5 grams. Gold Gelatin leaves have a bloom strength of 200 and weigh 2 grams. Platinum Gelatin leaves have a bloom strength of 250 and weigh 1.7 grams)
Here's what I've found regarding powdered gelatine Powdered and leaf gelatine are usually interchangeable, but for best results try to use the type specified in the recipe. As a general rule, two gelatine leaves is equivalent to one teaspoon of powdered gelatine. Whichever you choose, remember it must be fully dissolved - follow the recipe or packet instructions.)
I wouldn't let it concern you too much however as there is some room for manouver, if you find the mousse is a bit too firm when really chilled, you can always slice it and leave those slices at room temperature for 15 minutes before serving, they will soften.
@@unclemattscookerylessons oh wow! Thank you Matt for such detailed information! This is very kind of you to do so much research!! I have leaves that weigh 2.5grams. So I will use that. I’m looking forward to tasting your spectacular salmon mousse 😇
Masterful, Chef; my thanks!
Thank you
Thanks, looks delicious
Having salmon tomorrow. Last Christmas, me and the missus had a "goose" on the table.
We're still banned from that pub.
Pubs. remember them?
as long as the goose consented I don't have an issue Loafer. Have a great Christmas mate
Omg this looks absolutely delishhhhh!
I still have smoked salmon
I need to try this for sure :)
Omg...Only children use words like "Delish". Grow the F up. Sorry forgot you're a girl, you don't have to lol.
🎅Hope you had a blessed Christmas Mat.
I shall be sharing this with my best friend she is way crazy over salmon 😉 and can afford it...I know she won't rest till she has made it😋🏴🇿🇦
Thanks Heather, we had a nice couple of days, saw most of my familly. My eldest daughter was working so will hopefully catch up soon.
Hope you got to spend time with your loved ones xxx
@@unclemattscookerylessons indeed we did Christmas is family time. Sorry you didn't get to spend time with your daughter 🤗
Thank you Matt! Very nice presentation with excellent result. This is an item I’ve heard of for years but actually never tried. With your helps I believe I can do this! Merry Christmas 🎄
Monty Python brought me here, need to make it for the next dinner party…
- “I mean to serve salmon with botulism at a dinner party is social death…”
It took me a minute to get the reference, meaning of life, death pays them a visit.
Mr Creosote would have loved this in his bucket I reckon?
@@unclemattscookerylessons correct. Realised that I could have mention “the meaning of life” at least. But you got it.
That scene is one of my brothers favourites so he would love if I tell him that I made salmon mousse.
@@tors396 I prefer Life of Brian to any other Monty Python, but meaning of life is great, a bit like the Flying Circus but longer? I watched it again not so long ago and I'd forgotten the scene where John Cleese is teaching the class about love making and he and his wife do it in front of the class, seriously radical comedy years ahead of it's time.
Hey. I didn't even eat the mousse!
Nice chef
Thanks 👍
Thank you
Salmon is actually the only seafood I like and this would be so perfect
thank you so much, I hope you have an amazing Christmas and new year
I did a sweet variation and a dill. My sweet variation was Vermont themed made a Maple, Seabuckthorn Berry, Apple cider venegar syrup. Thickened it up on heat then drizzled in the moose.
Ooh sounds lovely thanks for taking time to comment, please check out some of my more recent videos, they don't get recommended 😔
Me watching Downton Abbey and searching this recipe up
Yummy xx
thanks have a great Christmas
Wow! This looks so delicious❤️♥️🧡
like 42
Please stay connected❤️
Hi chef. Tried to open ur website but it’s shutting down. Would you help please
Hi Imane sorry to hear the link isn't working, I just checked and it seems to be working, but I know sometimes it runs slow (squarespace is the host)
here's the recipe, hope it works well for you.
Smoked salmon paupiette
Smoked salmon slices 400g
Fish or chicken stock 160g
Double cream 80g
Gelatine leaves 2
Unsalted butter 20g
Worcester and tobasco sauce to taste
Black pepper a few twists
@@unclemattscookerylessons Thks a lot for your answer
무스가 너무 예쁘고 색감이 너무예쁘다 ㅎㅎ
한입 먹고싶군요
I just translated your comment, thank you very much very kind of you x
@@unclemattscookerylessons ok
I’ve slammed my fingers into walk-ins so much that my nails grow back square.
Ah the walk in, a good place to cool off or hide in a crazy service.
Hey Matt
Hi Dwight wish you a very merry Christmas fella
@@unclemattscookerylessons likewise
🙏😋😎🏆
Hi one more time. Sorry to bother you but it seems it can open coze it starts and then I receive this message all the time”it seems a problem has occurred for the site” which is ur site. I’m sorry one more time but I love your way of cooking and would like to register. Thks a lot for your help
That's really nice of you thanks, not sure what's wrong with the site, I need to speak with Squarespace I guess?
Thks a lot
Spray olive oil on the cling film
good advise, thanks
What what the hell did you pour in there I can't even understand to your accent
Err sorry you can't understand my accent, I'm English and awesome obviously.
I poured a fish stock with gelatine into the salmon.
Why not give the video another watch?
I don't identify as either so I understand I'm not welcome here.
I don't understand your comment, this is a really old video, did I make a strange comment?
Everyone is welcome here btw 🙂, especially you Kitty x
Your face sure don’t show that it was luxurious and decadent. So sad.
Sorry about my face