Prawn and Ricotta Mousse with Smoked Salmon

Charmaine Lu -

  • 250g ricotta
  • 250g large peeled and cooked prawns
  • 400g smoked salmon slices
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 10g snipped chives
  • 1 chicory head
  • 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