Smoked salmon, prawn and cucumber mousse

Smoked salmon, prawn and cucumber mousse

Home Comforts
Yuki Sigura

As I was making this, the team started laughing at me. They didn’t when they tasted it. It looks so impressive and, frankly, so 70s, but so what? My mum used to do something like this. Actually she used to buy it, hide the packaging and fob it off as home-made. Well mother, the shop you used to use is shut. This is the real recipe and it’s so easy.


Quantity Ingredient
a little rapeseed oil
1 large cucumber, peeled and very finely sliced
400g unsliced smoked salmon, chopped
1 lemon, juiced, or to taste
lemon wedges, to serve
200g full-fat cream cheese
450ml double cream
sea salt
freshly ground black pepper
300g cooked prawns, shelled and deveined
50g watercress
6 cooked tiger prawns in the shell
melba toast, to serve


  1. Use a little rapeseed oil to oil a shallow 22cm diameter, 4.5cm deep savarin mould, then line with cling film, making sure it overlaps the mould all the way around.
  2. Layer most of the cucumber into the mould, overlapping the slices as if they were fish scales, so that they cover all of the inside of the mould. Set aside.
  3. Put the chopped smoked salmon into a food processor with the lemon juice and blitz until smooth. Add the cream cheese and blitz once more, then, with the food processor running, slowly add the double cream until the mixture is thickened and smooth, scraping the mixture down halfway through. Season with salt and pepper and adjust the lemon juice to taste.
  4. Carefully spoon the mixture into a piping bag, then pipe half the mixture into the base of the cucumber-lined mould. Top with half the prawns, then cover with the remaining mousse.
  5. Smooth it flat with a palette knife and cover the top with the remaining cucumber. Pull the cling film up to cover, then place in the fridge for 30 minutes or until ready to serve.
  6. Peel back the cling film, then place the mould upside down on a serving plate. Gently lift off the mould and peel back the cling film.
  7. Pile the watercress and remaining prawns in a pile in the centre of the mould. Decorate with the tiger prawns. Serve with wedges of lemon and plenty of melba toast.
James Martin
Saturday Kitchen
comfort food
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