Salmon Mousse, Potted Brown Shrimp Soft Serve and Smoked Mackerel Pate - James Martin Chef

Ingredients

• 12 slices of smoked salmon
• 200g smoked salmon
• 100ml double cream
• 1 lemon juiced and zested
• Salt and pepper
• 250g Soft Butter
• 6g Ground mace
• 3g Cayenne pepper
• 1 Lemon Juice and Zest of 1 Lemon
• 1 Tsp Gentleman’s Relish
• 1 tsp Hendersons relish
• 250g Prepped, cooked cold prawn / shrimp
• 200g mackerel smoked, skinned and flaked
• 100g cream cheese or mascarpone
• Splash of double cream
• Line a savarin mould with cling film, then lay slices of salmon all over.
• To serve – put the mousse onto a plate and fill the centre with watercress