Prawn and Ricotta Mousse with Smoked Salmon

Pat the prawns dry. Reserve 6 slices of salmon, then finely chop the rest with the prawns and add to a bowl. Stir in the ricotta and mix well until combined, then season with plenty of black pepper and leave to chill.
Whisk the lemon juice with the oil and chives to make a dressing. To serve, place a slice of the reserved salmon on each plate, then top with chicory leaves and a quenelle of the prawn mousse inside each leaf. Drizzle with the dressing and sprinkle with more chives, then enjoy with thinly sliced brown toast.

15 mins

6 serving

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