Serves 6 - 8
Ingredients
- 350g Inverawe Smoked Salmon
- 150ml Greek Yoghurt
- freshy squeezed juice of 1 lemon
- 2 teaspoons powdered gelatine
- 300ml double cream
- 2 egg whites
- salt and freshly ground pepper
- lumpfish or trout roe to garnish
Method
- Blend the smoked salmon with the yoghurt and 2 tablespoons lemon juice in a food processor until smooth - but do not over-process or it will separate.
- Soak the gelatine in 4 tablespoons of cold water, then heat gently until dissolved.
- Beat into the salmon mixture.
- Whisk the cream until it forms soft peaks and fold into the salmon mixture, followed by the softly whisked egg whites.
- Taste and season with more salt and freshly ground black pepper and more lemon juice if necessary.
- Spoon into individual dishes, cover and chill for at least 1 hour till set.
To Serve
To serve, uncover the mousse and top with a spoonful of lumpfish or trout roe and serve with melba toast.
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