zoom Smoked salmon & prawn mousse

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    Smoked salmon & prawn mousse

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    Smoked salmon & prawn mousse

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4


    ½ x 250g pack frozen cooked and peeled Canadian prawns, thawed
    200g pack smoked salmon
    ½ x 250g pack ricotta
    Juice of ½ lemon
    1 tbsp extra virgin olive oil
    ¼ x 15g pack chives, very finely sliced, plus extra to serve
    ½ head chicory, leaves separated or sliced


    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 until ready to serve.

    2. Whisk the lemon juice, oil and chives together. Season.

    3. When ready to serve, divide the reserved smoked salmon between 4 plates, spoon over some of the mousse and scatter with the chicory.

    4. Drizzle with the dressing and garnish with the remaining chives. Delicious with hot, thinly sliced toast.

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