A light mousse perfect for a starter or light snack
Shopping List
Cooking Instructions
Method
1. Soak the gelatine leaf in cold water for 15minutes, and then squeeze out excess water
2. Gently heat the sherry and add the gelatine until it dissolves
3. Place the Bradan Orach in a food processor and blend, add in the dissolved gelatine, lime juice seasoning and paprika
4. Remove and pass through a fine sieve for a smooth mousse (this is not compulsory)
5. Whip the cream to ribbon consistency and fold into mousse with the lime zest
6. Place in the chill for 2-3 hours to firm up
7. Pick all the leaves off the watercress stalks, liquidise with the yoghurt and Worcester sauce, season and reserve
To serve
1. Dress the salad with vinaigrette, place on the plates
2. Scoop the salmon mousse, arrange on the salad leaves
3. Drizzle the watercress sauce around the plate
4. Serve with caraway seed bread or sour dough