Quick & Easy

Smoked salmon mousse with melba toast

This decadent, creamy salmon mousse served with crisp toasts is so easy to make and perfect for a cocktail party.
Smoked salmon mousse with melba toast



1.Place smoked salmon in a food processor. Pulse until a fine paste forms, without letting it become warm. With motor running, add combined cream and cayenne, a little at a time, scraping sides of bowl occasionally, until light and fluffy. Transfer to a bowl, cover and chill until ready to serve.
2.Toss salad leaves with olive oil and lemon juice. Season to taste.
3.To make melba toast, toast thin slices of bread until golden. Remove crusts, if you like, and while still hot, split each slice horizontally through the centre. Arrange cut side up on baking trays and bake at 190°C or 170°C fan for 5 minutes, until they curl slightly and are pale golden. Transfer toasts to a wire rack to cool.
4.Place a large spoonful of mousse onto each serving plate. Serve with a little salad, a lemon wedge and melba toast.

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