• Serves8
  • CourseStarter
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 250g pack Ricotta
  • 250g Waitrose Wild Caught, Extra Large Canadian Frozen Prawns, thawed
  • 400g pack Waitrose Scottish Salmon Smoked Over Oak
  • 1 lemon, juice
  • 2 tbsp Essential Olive Oil
  • ½ x 15g pack chives, very finely sliced
  • 1 head chicory

Method

  1. 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.

  2. 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.

And to drink...

Waitrose Blanc de Blancs NV Champagne – lovely as an apéritif too

Nutritional

Typical values per serving when made using specific products in recipe

Energy

810kJ/ 201kcals

Fat

13.6g

Saturated Fat

4.3g

Carbohydrates

1.6g

Sugars

1.1g

Fibre

0g

Protein

19g

Salt

2.2g

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