Smoked salmon and goats cheese mousse with melba toast

Recipe from: June 2010
smoked salmon

Ingredients 9
Servings 1
Minutes 15 mins

Ingredients

Serving Change
  • 250
    g
    smoked salmon
  • 1
    roll of plain goats cheese
  • 250
    ml
    cream
  • 250
    ml
    cream
  • 1
    Tbs
    chopped dill
  • 1
    lemon
  • 6
    slices of white bread
  • Seasoning
  • Dill for garnishing
 

Method

15 mins
 
Preheat oven to 150 ºC.
Toast the 6 slices of white bread very lightly, taking care not to let them brown.
Cut off the crusts and with a serrated knife, cut them in half length ways, it will be quite easy as either side is slightly toasted.
Place them in the oven and let them brown, but be careful, as they catch very easily.
Mousse:
Whip the cream until soft peak.
Whip the goats cheese until soft.
Fold the two into each other, add the chopped dill and season with salt and pepper.
To serve:
Fold a long piece of salmon onto the side of the plate. Scoop a tablespoon of mousse and place it the lower end of the fold and fold the long piece back over it. Don't be too stylised and you can play with this presentation a bit.
Place the melba toast on the plate and a lemon wedge, sprinkle with cracked black pepper and garnish with dill.
 

Read more on: fish/seafood  |  bake
 

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