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Salmon Mousse Ravioli

salmon mousse ravioli



150g sliced cold smoked salmon

125g cream cheese

2 T horseradish cream

Juice of ½ a lemon

½ bunch chives

48 gow gee or wonton wrappers

¼ C (60ml) soy sauce

1 T rice wine vinegar

½ carrot, cut into thin shreds

¼ daikon, cut into thin shreds



  1. Process salmon and cream cheese in a food processor until smooth. Add horseradish and lemon juice and process to combine. Finely chop half the chives and stir into mousse.
  2. Half-fill a wok with water and bring to boil. Keep at a rolling boil ready to cook ravioli.
  3. Working quickly, place 1 t mousse in the centre of a wrapper. Brush edges with water and top with another wrapper. Press edges together to seal, working out air bubbles. Trim excess wrapper using an 8cm cutter. Cover with a clean, damp tea towel and repeat with remaining wrappers and mousse. Cook ravioli, in batches, for 1 minute 30 seconds until wrapper is cooked. Drain well with a slotted spoon.
  4. Combine soy and vinegar in a small bowl. Roughly chop remaining chives.
  5. Serve ravioli topped with carrot, daikon and chives. Drizzle with a little of the soy mixture and serve remainder on the side.


Serves 4.

Recipe adapted from


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