This quick and easy starter can be prepared in advance and requires no cooking.
Smoked Salmon with Prawn Mousse
250g pack Ricotta
250g Waitrose Wild Caught, Extra Large Canadian Frozen Prawns, thawed
400g pack Waitrose Scottish Salmon Smoked Over Oak
Juice of 1 lemon
2 tbsp essential Waitrose Olive Oil
½ x 15g pack chives, very finely sliced
1 head chicory
- Using kitchen paper, dry the prawns thoroughly. Reserve 8 slices of the smoked salmon then finely chop the rest with the prawns and place in a bowl. Stir in the ricotta, and mix together. Season well with freshly ground black pepper and chill until ready to serve.
- To make the dressing, whisk the lemon juice, oil and chives together. When ready to serve, place a slice of reserved smoked salmon on each plate, top with chicory leaves and spoon a little of the mousse inside them. Just before serving, drizzle with a little dressing and garnish with the remaining chives and warm, thinly sliced toast.
Ready in 30 minutes or less
Waitrose Blanc de Blancs NV Champagne – lovely as an apéritif too
- Preparation time: 15 minutes
Typical values per serving:
Average user rating Based on 227 ratings
This recipe was first published in November 2009.