Smoked Salmon and Mackerel Mousse
This is a festive Christmas luxury. It is a delicious, light starter to serve with toast but will also serve as part of a buffet. It can be made the day before but better kept in the mould until you serve. You can replace the smoked salmon slices with the packs of off-cuts that supermarkets sell cheaply, but may not look quite as pretty.
500g smoked salmon slices
500g smoked mackerel
500g Philadelphia cheese
200g crème fraiche
Coarsley ground pepper
Zest of 1 lime
Tablespoon of finely chopped coriander
Smaller quantity of coriander for garnish
Line a fish mould with cling film, if you have one. Otherwise use a large loaf tin or similar container. Use about ¾ of the salmon to line the mould, on top of the cling film.
Peel and break up the mackerel and mix with the Philadelphia, crème fraiche, chopped coriander, a little pepper and the lime zest. Mix thoroughly until mixture is as smooth as possible.
Put this mixture into the container on top of the smoked salmonand smooth down as flat as possible. Place the remaining ¼ salmon on top. Cover in cling film and place in fridge overnight.
Take out just before serving. Remove cling film on top and put the serving plate on top. Turn upside down and remove mould & film.
Garnish with coriander, freshly ground black pepper and perhaps some lime slices.