Salmon Mousse - James Martin Chef

Name: Salmon Mousse - James Martin Chef
Ingredients: 6 long slices of smoked salmon; 400g smoked salmon; 400g cream cheese; 200ml double cream; 1 lemon juice and zest; Black pepper; 1 cucumber, deseeded and thinly diced; 75ml white wine vinegar; 75ml water; 75g caster sugar; 2 tbsp chopped dill; Watercress; Sliced sourdough, toasted; Shell-on cooked prawns; Line a savarin tin with cling film and lay the slices of smoked salmon all over.; For the pickle, heat the sugar, water and vinegar in a pan. Once the sugar is dissolved, take the pan off the heat and add in the cucumber and dill.; To serve, put the mousse onto a plate, fill the centre with drained pickle, top with the watercress and prawns. Serve with sliced toasted sourdough.

www.jamesmartinchef.co.uk

Wow your guests this Christmas with this creamy, smoky Salmon Mousse, cucumber pickle, prawns, and crispy sourdough. The perfect starter!

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Ingredients

6 long slices of smoked salmon
400g smoked salmon
400g cream cheese
200ml double cream
1 lemon juice and zest
Black pepper
1 cucumber, deseeded and thinly diced
75ml white wine vinegar
75ml water
75g caster sugar
2 tbsp chopped dill
Watercress
Sliced sourdough, toasted
Shell-on cooked prawns
Line a savarin tin with cling film and lay the slices of smoked salmon all over.
For the pickle, heat the sugar, water and vinegar in a pan. Once the sugar is dissolved, take the pan off the heat and add in the cucumber and dill.
To serve, put the mousse onto a plate, fill the centre with drained pickle, top with the watercress and prawns. Serve with sliced toasted sourdough.