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Categories:Viewed: 17 - Published at: a year ago
Ingredients
- rapeseed oil a little
- 1 cucumber large, peeled and very finely sliced
- 7/8 pound smoked salmon unsliced, chopped
- 1 lemon or to taste, plus lemon wedges to serve
- 7/8 cup full fat cream cheese
- 1 7/8 cups double cream
- sea salt
- 2/3 pound prawns cooked, shelled and deveined
- 1 1/2 cups watercress
- 6 tiger prawns cooked, in the shell
- Melba toast to serve
Method
- Use a little rapeseed oil to oil a shallow 22cm diameter, 4.5cm deep savarin mould, then line with cling film, making sure it overlaps the mould all the way around.
- Layer most of the cucumber into the mould, overlapping the slices as if they were fish scales, so that they cover all of the inside of the mould. Set aside.
- Put the chopped smoked salmon into a food processor with the lemon juice and blitz until smooth. Add the cream cheese and blitz once more, then, with the food processor running, slowly add the double cream until the mixture is thickened and smooth. Season with salt and pepper and adjust the lemon juice to taste.
- Carefully spoon half the mixture into the cucumber-lined mould. Top with half the prawns, then cover with the remaining mousse.
- Smooth it flat with a palette knife and cover the top with the remaining cucumber. Pull the cling film up to cover, then place in the fridge for 30 minutes or until ready to serve.
- Peel back the cling film, then place the mould upside down on a serving plate. Gently lift off the mould and peel back the cling film.
- Pile the watercress and remaining prawns into the centre of the mould. Decorate with the tiger prawns. Serve with wedges of lemon and plenty of melba toast.
