This was the starter I made for my Christmas Day lunch. It’s a salmon mouse in a smoked salmon parcel with caviar, advacado, horse radish cream and beetroot. It’s a really simple dish with a powerful taste.
The mouse was made with Creme Fraiche, smoked salmon, capers, anchovies and lemon juice. It’s simply all whizzed together and placed in ramekins lined with smoked. This is then left in the fridge to cool.
It’s a perfect starter, not to heavy and perfectly fresh.