A lovely festive starter by Marks and Spencer which featured on The Today Show

Ingredients

  • 155 g / 6 oz smoked salmon
  • 155 g / 6 oz poached salmon
  • 200 g / 8 oz smoked salmon strips
  • 110 g / 4 oz cream cheese
  • 20 g gelatine
  • 40 ml / 2 tbsp double cream
  • 0.5 lemon, juice only
  • 0.5 lemon zest
  • 1 tsp. chopped chives
  • 2 tblsp chopped chives (plus some extra chives to sprinkle over the top)
  • salt and freshly ground pepper
  • For the Mango Salsa
  • 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
  • medium red onion, finely chopped
  • 1 small cucumber, peeled and diced (about 1 cup)
  • 1 tblsp fresh lime juice
  • 0.5 lime zest
  • salt and pepper to taste

Method

  • Poach off the fresh salmon and cool
  • Add the smoked salmon cream cheese in a blender
  • Add in the poached salmon
  • Add in zest of lemon and chopped chives
  • Line the mould with smoked salmon strips
  • Add in the salmon mouse and firm down
  • Fold over the smoked salmon strip
  • Place in the fridge to chill down for I hour before slicing
  • To make the salsa
  • Cut the mango into small dice
  • Peel and remove the seeds from the cucumber
  • Finely dice the red onion
  • Finely chop one chilli
  • Zest one lime and finely chop
  • Combine all of the ingredients in a bowl.
  • Add the lime juice
  • Season to taste with salt and pepper.
  • Serve with little gem lettuce, tiger prawns and Marks & Spencer's Balsamic glaze

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