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