Prawn mousse in smoked salmon

This dish can be thought of as a sophisticated was of serving up smoked salmon.  The flavours of the prawn mousse stuffing contrasts well with the saltines of the smoked salmon.

The size of the parcels can be varied to suit the use of the dish.  It can be served as a starter to a meal or (with smaller packages) as a canapé.

Preparation Time: 15 Mins

Total Time: 15 Mins

Ingredients

For 2 servings…

110 gms           Prawns  - cooked and shelled   

10 cl               Cream  - double, beaten until stiff          

1 tsp               Brandy      

2 tbs               Chives  - chopped finely         

1 pinch            Cayenne    

6 slices            Smoked salmon        

To serve

                     Toast  - brown         

                     Lemon      

Method

Shred the prawns in a food processor till until a course blend is achieved.  Do not to over-blend as body and flavour will be lost.

Whip the double cream till it stands and then fold in prawns, brandy, cayenne and chives.  Stir together well.  Wrap tablespoons of the mixture in slices of smoked salmon.

Serve with crisp brown toast and slices of lemon.

Variations

The smoked salmon can be replaced with smoke trout.

Wine recommendations

A dry aromatic white wine.

Conventional

     Côtes de Gascogne blanc

     Touraine sauvignon

Interesting

     Lirac blanc

     Pinot Gris

Special

     Sancerre