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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
1/2 x 15g pack chives, very finely sliced
1 head chicory
Method
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.
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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