Smoked Salmon Mousse in Sesame Seed Cone with Horseradish Philadelphia and Caviar
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  • Prep time 40 '
  • Total time 40 '


  • 50 readymade sesame seed canapĂ© cones or buck wheat pancakes
  • 450 g smoked salmon
  • 400 g Philadelphia Original
  • 350 ml whipping cream
  • 1 tsp cayenne pepper
  • 75 g freshly grated horseradish
  • 3 lemons (juice and zest)
  • 100 g lump fish roe salmon eggs
  • 50 small sprigs of dill or chive


  • Place the smoked salmon and cayenne pepper into a food processor and blitz until fine. Add 300g of the Philadelphia and continue to blitz until well-combined.
  • In a separate bowl, whisk the whipping cream to soft peaks. Gently fold the salmon and Philadelphia mixture into the cream along with the juice and zest of the lemons. Place into piping bags and leave to set slightly in the fridge. An hour should be plenty of time.
  • Combine the grated horseradish with the remaining 100g Philadelphia and season with salt and pepper.
  • When ready to serve, pipe the salmon mousse into the cones, garnish with a very small amount of the horseradish cream, a few fish eggs and a sprig of dill or chive.


Nutritional Information

Typical values Per Serving
Energy 431.3 kj
Energy 103.0 kcal
Fat 6.7 g
Carb 6.3 g
Protein 4.6 g
Saturated fat 3.3 g
Salt 0.8 g
Dietary fibre 1.2 g
Sugars 0.7 g