Salmon Mousse with Cucumber Pickle - James Martin Chef

Name: Salmon Mousse with Cucumber Pickle - James Martin Chef
Ingredients: 12 slices smoked salmon; 400g smoked salmon; 100g cream cheese; 100ml double cream; 1 lemon, juice and zest; Salt and pepper; 12 baby cucumbers, sliced lengthways; 2 tbsp dill; 50ml white wine vinegar; 25g caster sugar; Red amaranth; 1 bunch watercress; 12 thin slices baguette, toasted; 6 shell on prawns, cooked; Put the vinegar into a pan with the sugar and 1 tsp of salt, warm through until the sugar dissolves. Add the sliced cucumber and dill and take off the heat.; Line a savarin mould with cling film then lay slices of salmon all over.; To serve, put the mousse onto a plate, fill the centre with prawns, watercress, pickle and toasts, and sprinkle over red amaranth.

www.jamesmartinchef.co.uk

Upgrade your standard smoked salmon starter with this recipe for Salmon Mousse with Cucumber Pickle. Serve with shell on prawns!

View Original

Share this recipe:

Ingredients

12 slices smoked salmon
400g smoked salmon
100g cream cheese
100ml double cream
1 lemon, juice and zest
Salt and pepper
12 baby cucumbers, sliced lengthways
2 tbsp dill
50ml white wine vinegar
25g caster sugar
Red amaranth
1 bunch watercress
12 thin slices baguette, toasted
6 shell on prawns, cooked
Put the vinegar into a pan with the sugar and 1 tsp of salt, warm through until the sugar dissolves. Add the sliced cucumber and dill and take off the heat.
Line a savarin mould with cling film then lay slices of salmon all over.
To serve, put the mousse onto a plate, fill the centre with prawns, watercress, pickle and toasts, and sprinkle over red amaranth.