We frequent a French bistro in the city, Le Select, in fact, it’s probably our favourite restaurant in the city! JT alternates from the menu items, but I like my favourites (French Onion Soup, Steak Tartare) and seldom stray from them. We tend to share an appetizer and the last time we were there, the table next to us could not say enough about the Terrine de Poisson Fumé, an airy terrine of smoked Georgian Bay whitefish served with grilled home-baked Foccacia so we had to have it. It was wonderful. Smooth, creamy, full of smoky flavour, we loved it so much, I had to make something like it for a dinner party.
This is Le Select’s version, our inspiration.
Smoked Salmon Mousse with Dijon Sesame Bark
A KitchenInspirations Original Recipe
Makes about 265 mL mousse
Ingredients for the Salmon Mousse:
- 65 g smoked salmon, roughly chopped
- 100 g cream cheese, cubed
- 2 g anchovy paste
- 2 g tomato paste
- 1 g paprika
- Pinch of smoked paprika
- 100 mL whole milk
- 120 mL water (see notes)
- 2 g agar-agar (see notes)
Directions for the Salmon Mousse:
- Dissolve agar-agar in the water and slowly bring to a boil. Boil for 2 minutes or until the agar-agar is completely dissolved. Set aside to cool slightly.
- Meanwhile, add the salmon, cream cheese, anchovy paste and whole milk to a food processor (choose one that will emulsify the salmon to a smooth, creamy consistency (my Magic Bullet did a great job).
- Once the agar-agar has cooled somewhat, whisk into the salmon mixture until smooth.
- Prepare silicon your mould by spraying it lightly with water. Pour the salmon mousse into each mold evenly. Allow to set in the refrigerator.
- Serve with gourmet crackers or toasted baguette.
Dijon Sesame Bark
Ingredients:
- 20 g sugar
- 5 mL honey
- 5 mL water
- 30 g sesame seeds (black and white)
- 5 g butter
- 5 mL Dijon mustard
Directions:
- Mix the sugar with the dijon, honey and the water and cook over medium heat until everything has dissolved. Allow to come to a boil and slightly darken.
- Stir in the sesame seeds and continue to cook until it is about 300° F. Remove from heat and add the butter and Dijon mustard and stir well to incorporate.
- Pour the content onto a Silpat sheet or buttered baking sheet and spread out thinly. You may wish to cover with parchment and roll with a rolling pin.
- Allow to cool, break into smallish bits or shards to sprinkle over the salmon mousse.
Assembly of the Smoke Salmon Mousse Plate:
- Carefully unmould the salmon mousse and place in the centre of a plate. Sprinkle with the dijon sesame bark (or serve bark in shards as below) and serve with toasted baguette slices or crackers.

Notes:
- You may use the traditional smoked salmon that is thinly sliced but I used a Wild Pacific Salmon Side we hot smoked on the Big Green Egg.
- Any smoked fish would work, as long as you can purée it smoothly.
- To replace the agar-agar with gelatine, omit the water. Use one sheet softened in in the mousse liquid, in a saucepan then put on low heat and stir until the gelatine sheet dissolves into the mousse, do not boil. One sheet is good enough for a loose set of 265 mL.