NEW BLOG POST! Click here to read our latest blog on the sustainability of New Zealand salmon.

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


To order salmon for this dish, click here!