Salmon mousse snowman with Fragata olives and Pimiento Piquillo peppers

Fragata Pimiento Piquillo PeppersFragata Stoneless Olives

Sometimes the most stunning dishes aren’t as tricky as they look. This delicious salmon mousse snowman is one of them, and is guaranteed to bring some Christmas cheer to your buffet table. One of the most important parts of this fun snowman is allowing enough time for the mousse to firm up. (No one wants a melting snowman!) It needs at least four hours, although if you like to prep ahead, leaving it overnight may be the easier option. The mousse is made with a mix of cheeses, finely chopped smoked salmon, and chives. Flavours that all work beautifully together, and also with olives. Black olives provide a beautiful contrast and look wonderful as the eyes and mouth, whilst you can opt for pimiento filled olives for the snowman’s buttons. The soft, piquillo pepper can be sliced into a scarf shape quite easily too. This delightful design makes a wonderful talking point at the table. It’s best served with crackers or crusty bread. You can use the additional olives and piquillo peppers as part of the spread too, as both flavours compliment the mousse beautifully. Having fun with food is always great, and there’s no better time to do it than Christmas. This dish doesn’t only look wonderful, it tastes amazing too. So many times it’s only desserts and sweet treats that get the attention of fun festive designs, but having savoury dishes that appeal to children (just as much as the grown ups) is always a winner.


  • 120g smoked salmon slices plus a 1cm piece for the snowman nose
  • 200g ricotta cheese
  • 520g cream cheese
  • 80g Parmesan cheese, grated
  • 2tbsp chives, chopped
  • 1x230g jar Pimiento Piquillo pepper
  • 1x450g jar Fragata olives filled with Pimiento
  • 1x450 jar Fragata black Hojiblanca olives
  • 2 rosemary twigs, needles removed


  1. Chop the smoked salmon very thinly.
  2. In a big bowl, mix the ricotta cheese (well drained from its water), the cream cheese and the Parmesan cheese.
  3. Add the chopped salmon and chives, mix well again using a rubber spatula until you have a smooth mixture.
  4. Brush with water 2 different dome shaped bowls: one approximately 12cm in diameter and one 7-8 cm. Line the inside with clingfilm.
  5. Fill each bowl with the mousse, pressing well. Cover with clingfilm and refrigerate for at least 4 hours or overnight.
  6. Turn the bowls upside down on a plate, the big one for the snowman body and the small one for the head.
  7. Remove the clingfilm and start decorating the snowman.
  8. Slice in half some Pimiento filled olives and use them for the snowman’s buttons.
  9. Use 1 black olive halved for the eyes. Cut 1 Pimiento Piquillo pepper into strips and use to make the snowman’s scarf. Slice 1 black olive lengthways and create the mouth using 2 thin slices. Use the 2 rosemary twigs to make the arms.
  10. Serve with biscuit or toasted bread.