Salmon-mousse ravioli

Salmon-mousse ravioli
  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Advanced

Spicy Asian flavours give these salmon ravioli an interesting twist.

Featured in
Smoked salmon recipes, Salmon recipes


  • 150g sliced smoked salmon
  • 125g cream cheese
  • 2 tablespoons horseradish cream
  • Juice of 1/2 lemon
  • 1/2 bunch chives
  • 48 gow gee wrappers*
  • 1/4 cup (60ml) soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 carrot, cut into thin shreds
  • 1/4 daikon radish, cut into thin shreds


  • Step 1
    Process salmon and cheese in a food processor until smooth.
  • Step 2
    Add horseradish and lemon juice and process to combine. Finely chop half the chives and stir into mousse.
  • Step 3
    Half-fill a wok with water and bring to boil.
  • Step 4
    Keep at a rolling boil ready to cook ravioli.
  • Step 5
    Working quickly, place 1 teaspoon 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.
  • Step 6
    Combine soy and vinegar in a small bowl. Roughly chop remaining chives.
  • Step 7
    Serve ravioli topped with carrot, daikon and chives. Drizzle with a little of the soy mixture and serve remainder on the side.

  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1406 kj


  • 13g

    Fat Total

  • 7g

    Saturated Fat

  • 18g


  • 1909.04mg


  • 5g

    Carbs (sugar)

  • 36g

    Carbs (total)

All nutrition values are per serve


* Available from Asian food shops.

  • Author: Nancy Duran
  • Image credit: Petrina Tinslay
  • Publication: delicious.



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