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Smoked salmon & prawn mousse
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½ x 250g pack frozen cooked and peeled prawns, thawed
2 x 100g packs mild Scottish oak smoked salmon
½ x 250g pack ricotta
½ lemon, juice
1 tbsp extra virgin olive oil
¼ x 15g pack chives, finely sliced, plus extra to serve
½ head chicory, leaves separated or sliced
Melba toast, thinly sliced, to serve (optional)
1. Using kitchen paper, dry the prawns thoroughly. Reserve 4 slices of the smoked salmon, then finely chop the rest with the prawns and place in a bowl. Mix in the ricotta to form a mousse. Season. Cover and chill in the fridge until ready to serve.
2. Whisk the lemon juice, oil and chives together, then season.
3. When ready to serve, divide the reserved smoked salmon slices between 4 plates, then spoon over some of the mousse and scatter with the chicory.
4. Drizzle with the dressing, garnish with the remaining chives and serve immediately with hot, thinly sliced melba toast, if liked.
Typical values per serving:
This recipe was first published in April 2021.
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