Name: Smoked salmon mousse with melba toast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 300 gram smoked salmon; 1 cup (250ml) thickened cream, chilled; pinch of cayenne pepper; 2 cup mixed baby salad leaves and herbs, such as rocket, chives and chervil; 2 tablespoon olive oil; 1 tablespoon lemon juice, plus wedges to serve; thin slices bread, for melba toast

Smoked salmon mousse with melba toast

This decadent, creamy salmon mousse served with crisp toasts is so easy to make and perfect for a cocktail party.

Serves 6

Prep

10M

Cook

Total

15M

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Ingredients

300 gram smoked salmon

1 cup (250ml) thickened cream, chilled

pinch of cayenne pepper

2 cup mixed baby salad leaves and herbs, such as rocket, chives and chervil

2 tablespoon olive oil

1 tablespoon lemon juice, plus wedges to serve

thin slices bread, for melba toast

Method

1.Place smoked salmon in a food processor. Pulse until a fine paste forms, without letting it become warm. With motor running, add combined cream and cayenne, a little at a time, scraping sides of bowl occasionally, until light and fluffy. Transfer to a bowl, cover and chill until ready to serve.

2.Toss salad leaves with olive oil and lemon juice. Season to taste.

3.To make melba toast, toast thin slices of bread until golden. Remove crusts, if you like, and while still hot, split each slice horizontally through the centre. Arrange cut side up on baking trays and bake at 190°C or 170°C fan for 5 minutes, until they curl slightly and are pale golden. Transfer toasts to a wire rack to cool.

4.Place a large spoonful of mousse onto each serving plate. Serve with a little salad, a lemon wedge and melba toast.

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Ingredients

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