Salmon And Horseradish Mousse

1. 1

   Line 4 ramekins with plastic wrap then line with smoked salmon slices, overlapping a little to ensure no gaps. Reserve a few slices.

2. 2

   Bloom gelatin in cold water for 5 mins then mix with creamed horseradish and gently heat until gelatin melts. Cool then fold in whipped cream. Transfer 1/4 mixture to another bowl and fold in chopped parsley. Distribute 1/2 white mousse between prepared pans, smooth then cover with parsley mousse and smooth. Top with remaining white mousse, cover with reserved salmon slices then cover with plastic wrap and chill for 4 hours until set.

3. 3

   To serve, turn mousse out onto serving plates and garnish with mixed greens, dill and lemon zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.