Salmon Mousse
Wow your guests this Christmas with this creamy, smoky Salmon Mousse, cucumber pickle, prawns, and crispy sourdough. It's the perfect light starter!
Ingredients
To line the savarin tin:
- 6 long slices of smoked salmon
For the mousse
- 400g smoked salmon
- 400g cream cheese
- 200ml double cream
- 1 lemon juice and zest
- Black pepper
For pickle
- 1 cucumber, deseeded and thinly diced
- 75ml white wine vinegar
- 75ml water
- 75g caster sugar
- 2 tbsp chopped dill
To serve
- Watercress
- Sliced sourdough, toasted
- Shell-on cooked prawns
Method
- Line a savarin tin with cling film and lay the slices of smoked salmon all over.
- To make the mousse, put the salmon in the food processor with the cream cheese, double cream, lemon juice and black pepper. Whizz for 20-30 seconds. Fill the salmon lined tin with the salmon mousse, wrap over the edges with clingfilm and chill in the fridge.
- For the pickle, heat the sugar, water and vinegar in a pan. Once the sugar is dissolved, take the pan off the heat and add in the cucumber and dill.
- To serve, put the mousse onto a plate, fill the centre with drained pickle, top with the watercress and prawns. Serve with sliced toasted sourdough.
Ingredients
To line the savarin tin:
- 6 long slices of smoked salmon
For the mousse
- 400g smoked salmon
- 400g cream cheese
- 200ml double cream
- 1 lemon juice and zest
- Black pepper
For pickle
- 1 cucumber, deseeded and thinly diced
- 75ml white wine vinegar
- 75ml water
- 75g caster sugar
- 2 tbsp chopped dill
To serve
- Watercress
- Sliced sourdough, toasted
- Shell-on cooked prawns
Method
- Line a savarin tin with cling film and lay the slices of smoked salmon all over.
- To make the mousse, put the salmon in the food processor with the cream cheese, double cream, lemon juice and black pepper. Whizz for 20-30 seconds. Fill the salmon lined tin with the salmon mousse, wrap over the edges with clingfilm and chill in the fridge.
- For the pickle, heat the sugar, water and vinegar in a pan. Once the sugar is dissolved, take the pan off the heat and add in the cucumber and dill.
- To serve, put the mousse onto a plate, fill the centre with drained pickle, top with the watercress and prawns. Serve with sliced toasted sourdough.
