A lovely festive starter which featured on The Today Show which will excite any dinner evening.
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 Balsamic glaze.
Recipe courtesy of Marks and Spencers.
