Smoked Salmon with Prawn Mousse

Name: Smoked Salmon with Prawn Mousse
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 250 g pack Ricotta; 250 g Waitrose Wild Caught, Extra Large Canadian Frozen Prawns, thawed; 400 g pack Waitrose Scottish Salmon Smoked Over Oak; 1 lemon, juice; 2 tbsp Essential Olive Oil; 15 g pack chives, very finely sliced; 1 head chicory

3.5 out of 5 stars(2) Rate this recipe

Serves8
CourseStarter
Prepare15 mins
Cook-
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g pack Ricotta
250g Waitrose Wild Caught, Extra Large Canadian Frozen Prawns, thawed
400g pack Waitrose Scottish Salmon Smoked Over Oak
1 lemon, juice
2 tbsp Essential Olive Oil
½ x 15g pack chives, very finely sliced
1 head chicory

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.
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.