Prawn and Smoked Salmon Mousse

Charmaine Lu -
  • 250g ricotta
  • 250g large peeled prawns
  • 400g smoked salmon slices
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 10g sliced chives
  • Reserve 8 slices of smoked salmon, then finely dice the rest and add to a bowl. Finely chop the prawns, add to the bowl with the salmon, and stir through the ricotta and plenty of seasoning until well combined. Chill until ready to serve.
  • Make a dressing by whisking the oil, lemon juice and chives in a bowl. To serve, lay a slice of smoked salmon onto each plate, and top with a quenelle of the prawn mousse and a slice of melba toast or a rye cracker - beautiful!
25 mins
8 serving