Recipe courtesy of Apollo Standard

Smoked Salmon Claudine

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  • Level: Easy
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10 ounces smoked salmon slices

For Mousse:

6 ounces smoked salmon

6 ounces smoked trout

10 ounces heavy cream

1 gelatin leaf

1 tablespoon tomato puree

Worcestershire as needed

Tabasco sauce as needed

Lemon juice to taste

Salt and pepper as needed

For Garnish:

6 ounces Swedish Mustard Dressing

10 ounce marinated cucumber relish

20 wedges of hard boiled egg

20 slices of plum tomato

10 wedges of lemon

1 head of Bibb lettuce leaves

10 sprigs of dill

2 ounces capers


  1. Pass salmon and trout through the finest blade of the meat grinder. Put in the food processor and while it's running add the heavy cream slowly
  2. Soak the gelatin leaves in cold water strain, and heat lightly to liquefy. Then slowly add to the mousse. Season with the rest of the ingredients. Then pipe the mousse into the pre-prepared molds lined with smoked salmon slices. Fold over edges of sliced smoked salmon to make an envelope. Serve with garnish.