Smoked salmon mousse with melba toast

Smoked salmon mousse with melba toast

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Melba toast may seem a bit dated, but there’s no better accompaniment for a salmon mousse. To make it, all you need to do is toast the bread on both sides, cut the crusts off and slice in two horizontally, turn the untoasted side up and rub off the excess bread with your fingers, toast it again, and that’s it. Don’t leave the blender on for too long when you make the mousse, or the mixture may split.

Ingredients

Quantity Ingredient
1 tablespoon fresh dill leaves
300g smoked salmon
100ml creme fraiche
50ml double cream
1 lemon, juiced and grated zest
4 slices sliced white bread
sea salt
freshly ground black pepper
lemon wedges, to serve

Method

  1. Roughly chop the dill. Place the salmon, dill, crème fraîche, double cream, lemon juice and zest in a food processor, season with salt and pepper and blitz until smooth. Divide among 4 individual serving dishes and chill.
  2. To make the melba toast, remove the crusts, then slice the bread in half horizontally to make very thin slices. Toast and serve with the mousse and lemon wedges.
Tags:
James Martin
Saturday Kitchen
quick meals
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