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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

smoked salmon mousse

My smooth smoked salmon mousse is fabulously simple and fast to make. Although it’s not quite a full supper in itself, a pot of it will see you through St Patrick’s weekend by making a wonderful addition to a platter of Irish cheeses, crackers and charcuterie.

smoked salmon mousse


Prep Time: 5 Minutes


100g of smoked salmon

150g of cream cheese

Zest of lemon



Fresh dill, to serve (optional)


  1. Roughly chop the smoked salmon and add to your food processor.
  1. Spoon in 150g (or thereabouts) of cream cheese.
  1. Add the zest of a lemon and a squeeze of its juice.
  1. Season well with a good pinch of salt and pepper.
  1. Whizz in the food processor until wonderfully smooth. If you don’t have a food processor, you can make a more textured version by finely chopping the smoked salmon and mixing it with the other ingredients by hand.
  1. Serve the salmon mousse on brown bread, toasted sourdough or crackers with some fresh dill as a garnish.

This recipe first appeared in The Irish Independent on March 12th


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