Serves 6
Serve this classy starter with Melba Toast made with Ciabatta bread. The mousse will keep in the fridge for 2 days, but do not freeze.
Recipe Category

You will need

Salmon trout or Norwegian salmon fillet (±120g)
1 x 25g Ina Paarman’s Liquid Fish Stock
¼ cup (60ml) boiling water
1 t (5ml) gelatine powder
1 T (15ml) cold water
½ small onion roughly chopped
1 T (15ml) Ina Paarman’s Sun-dried Tomato Pesto
½ t (2,5ml) Ina Paarman’s Chilli & Garlic Seasoning
2 t (10ml) lemon juice
2 t (10ml) Anchovette fish paste
½ cup (125ml) fresh cream

6 – 8 Prawns
Ina Paarman’s Lemon & Black Pepper Seasoning
1 T (15ml) butter
1 punnet watercress
100g salmon trout ribbons
1 lime or lemon
Ina Paarman’s Creamy Herb Dressing


Place the salmon trout fillet (skin side down) in a small non-stick pan.

Dissolve the Fish Stock in the boiling water and pour over the salmon. Cover with a lid. Bring to the boil. Cook for 3 minutes only. Turn over, remove from the heat and leave to stand (lid on) for 6 minutes. Sprinkle the gelatine over the cold water and leave to sponge.

In a food processor, mix the onion, Tomato Pesto, Chilli & Garlic Seasoning, lemon juice and fish paste.

Remove the fish from the stock. Bring the stock just to the boil and dissolve the gelatine in the hot stock. Leave to cool while flaking the fish.

Add the stock to the other ingredients in the processor. Liquidise until smooth. Add the flaked salmon. Pulse 10 times.

Whip the cream and fold it into the mixture. Taste for seasoning.

Dish into 6-8 small dishes. Cover and refrigerate. Can be made 2 days in advance, but keep well covered.

**On the day:**

Devein and shell the prawns, leave on the tail, but remove heads. Season the prawns with Lemon & Black Pepper Seasoning and pan fry them briefly in the butter. Position mousse dishes on fish size plates. Surround the mousse with greenery. Top it with a prawn, lime wedge and salmon ribbon. Dress the salad greenery with a generous sprinkling of Dressing.