Smoked Salmon with Prawn Mousse
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Easy
This elegant dish came together one evening when I wanted to impress without spending hours in the kitchen. The beauty of using quality smoked salmon and prawns is that they're already cooked, making this a speedy 45 minute wonder from start to finish. I love how the creamy ricotta mousse, infused with fresh chives and lemon, complements the richness of the salmon perfectly. Prawns are packed with protein and selenium, which supports heart health, so you're getting something truly nourishing alongside those restaurant worthy flavors. Served on chicory leaves, it's the kind of dish that feels special but honestly requires minimal effort.
Ella x
Ingredients
- 250 gramspack ricotta
- 250 gramswild caught, extra large canadian frozen prawns, thawed
- 400 gramspack scottish salmon smoked over oak
- 1lemon(juice)
- 2 tbspessential olive oil
- 15 gramspack chives, very finely sliced
- 1head chicory
Detail level
Instructions
- 1
Using kitchen paper, dry the prawns thoroughly. Reserve 8 slices of the smoked salmon then finely chop the rest with the prawns and place in a bowl. Stir in the ricotta, and mix together. Season well with freshly ground black pepper and chill until ready to serve.
- 2
To make the dressing, whisk the lemon juice, oil and chives together. When ready to serve, place a slice of reserved smoked salmon on each plate, top with chicory leaves and spoon a little of the mousse inside them. Just before serving, drizzle with a little dressing and garnish with the remaining chives and warm, thinly sliced toast.
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