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Smoked salmon mousse
This fancy little number is sure to impress any guest and it's great for families too - who doesn't love salmon?
Serves: 6
Ingredients
- 280g Freedom Food labelled smoked salmon roughly chopped
- 220ml Double cream
- 2tsp Horseradish sauce
- 2tsp Lemon juice
- 150ml Chicken stock
- 4 leaves of gelatine soaked in cold water until softened
- 3tbsp Fresh dill
- 4 Slices of bread
Method
Step 1
Place 180g smoked salmon, double cream, horseradish sauce and lemon juice into a food processor and blend to a smooth purée.
Step 2
Heat the chicken stock in a saucepan and bring to a simmer. Squeeze out any excess liquid from the gelatine, then add to the chicken stock and stir until dissolved.
Step 3
Whisk the chicken stock into the smoked salmon purée until well combined. Season to taste with freshly ground black pepper.
Step 4
Either pour into one large bowl or 6 individual ramekins, top with the remaining chopped smoked salmon pushing then into the mousse slightly and sprinkle with the dill. Place in the fridge and chill for two hours, or until set.
Step 5
For the melba toast, grill both sides of the bread until golden brown, then cut the toast slices in half horizontally. Grill the soft inner sides until golden brown, and then cut the toast slices into quarters.
Step 6
Serve the smoked salmon mousse with freshly made melba toast.
