Can be made the day before.
- 1 x 250g any smoked salmon off cuts are perfect
- 4 tbsp fresh parsley, finely chopped
- 2-3 tbsp Brandy
- 200g cream cheese
- dash of milk
- 250g - 300g long sliced smoked salmon
- 2 large avocado
- 4 tbsp chopped fresh dill
- 1 tbsp olive oil
- salt and freshly ground black pepper
- juice 1 large lemon
Place the 250g salmon, parsley, Brandy and pepper into a food processer.
Blitz ‘til fairly smooth, then scrape the sides of the bowl down well.
Add the cream cheese and milk and blitz again.
Taste and adjust if needed, you probably will need no salt.
I use small bowls and line each one with cling film.
Using the long slices of smoked salmon, cut to fit into the clingfilm lined bowls.
You can use one large bowl in you prefer, and cut wedges.
Spoon the mousse into whichever serving bowl you are using and pack dowm nice and tightly.
Cover the base with salmon and cover with the film.
Chill well probably best overnight.
When ready to serve, turn the bowls out or cut wedges.
Chop the avocado into small cubes, add the dill, oil and salt and pepper.
When ready to serve add the lemon juice.