old fashioned salmon mousse
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Old fashioned salmon mousse? It was always Keto!

Old fashioned salmon mousse is a stellar recipe from the time when nobody had mixers, food processors and kitchen robots. How did chefs make anything so smooth and silky before our modern inventions? Oh, they were mastering it and in many cases, it was better than any creation of super-fast modern living. Unfortunately, we got spoiled by all the kitchen equipment that is available to us at any moment. For this reason, it’s good to test yourself and prepare something the way your great grandmother did. See what lays in the inspiration and natural intelligence. Because cooking is all about intelligence and smart thinking.

Inspiration for old fashioned salmon mousse

If you like TV novels showing old eras, especially the ones that depict how food was prepared, one of the best that can teach you about early 20th-century lifestyle is called Downton Abbey. In one of the episodes, my favourite character (who else but the cook Mrs Patmore) says:

“Anyone who has use of their limbs can make a salmon mousse.”

And there I got the inspiration for old fashioned salmon mousse! When I actually researched this particular recipe Mrs Patmore was referring to, I realised that it was 100% Keto. Even better, it was 100% KMD. How wonderful! This made me think about a document that caught my eyes not long ago. The very last menu for luncheon on the Titanic. Now, if you as a Ketonian were to be offered such a menu, do you think you would be able to find something that will fit your dietary preferences? Oh, I think that would be more than possible with the good old-fashioned cooking and gourmetism! Look at the options, it screams valuable micro-nutrients and quality eating!

This undated file photo provided by Lion Heart Autographs shows the Titanic’s last lunch menu. The menu — saved by a passenger who climbed aboard the so-called “Money Boat” before the ocean liner went down —was sold at an auction Wednesday, Sept. 30, 2015.

What about modern quick versions?

The come-back of Salmon mousse as a quick and raw appetiser is a known thing. Gives you the time to enjoy something nutritious at any time. But if you don’t try the baked historical version, you can’t call yourself a foodie! Especially not the history obsessed foodie like I am. :)

For this very reason, I will slightly modify an old English recipe and share it with all my Ketonians. I am sure, once you try this version, it will become the next most popular dish for any family gathering. Your new super creation, the old fashioned salmon mousse will definitely make you a star of any lunch(eon) or dinner with friends or family!

Old fashioned salmon mousse

Old fashioned salmon mousse

Recipe by Roberta Kapsalis
0.0 from 0 votes
Course: Keto appetiserCuisine: Keto Mediterranean, Old-fashionedDifficulty: Medium


Prep time


Cooking time






  • 1/2 kg (1 lb) steamed or smoked salmon

  • 4 large eggs (pasture-raised)

  • 60g (2 oz) melted butter (grass-fed)

  • 300g (10,5 oz) sour cream (for a lighter version, strained goat yoghurt)

  • Juice and zest of half a medium lemon

  • 2 tbsp freshly chopped dill

  • 1/3 tsp nutmeg

  • 1/2 tsp sea salt

  • 1/2 tsp smoked paprika powder

  • 1 tsp red peppercorn, freshly ground


  • Finely chop the salmon with a knife, or mash it with a wooden spoon in a deep mixing bowl. If you want a smoother texture, use a food processor. Add freshly chopped dill, sour cream or strained yoghurt.
  • Beat the egg whites with a whisk into a firm meringue. (You can use an electric mixer if you are not experienced with a whisk)
  • In another bowl, beat the yolks with melted butter, lemon juice and zest till you get a nice emulsion like Hollandaise sauce.
  • Mix the yolks mixture with mashed salmon and add all the spices. Now gently fold in egg white meringue.
  • Pour the mixture in a lightly buttered mould (ceramic, granite coated or silicone) and cover closely with aluminium foil. Stand it in a deep baking pan where you added almost boiling water and place everything in the oven, 180ºC (350°F) for 30 minutes.
  • Turn the mousse out of the mould while it’s still warm and then chill for at least 1 hour. Decorate it with thin slices of cucumber. You can also use parsley, dill, leaves of rocket (arugula), cherry tomatoes etc…
The nutritional label is calculated per serving which is 1 of 8.

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