#12 - Smoked Salmon Parcels

This was made for the starter of our Burns' Supper this weekend. While salmon mousse is delicious, it has a tendency to be associated with 1980's style dinner parties. However, this version brings salmon mousse right up to date and makes a nice starter for a special meal.

Line 6 ramekins with smoked salmon. Make sure the bottom of the ramekin and the sides are well covered and leave some smoked salmon strips hanging over the side of the dish.

Mix 8oz (225g) salmon with 3 tablespoons of mayonnaise. Whip ¼ pint of cream and fold into the salmon mixture. Dissolve 4 teaspoons of gelatine in 3 tablespoons of hot water and stir into the salmon mixture along with 1 tablespoon of lemon juice. Mix well.

Spoon the salmon mousse mixture into the ramekins and ensure the mousse is level (the easiest way to do this is to gently tap the ramekins on a chopping board to "settle" the mousse in the dishes). Carefully fold the smoked salmon strips over-hanging the ramekin over the mousse to seal into a parcel. Put the ramekins in the fridge for 2-4 hours - or as long as possible before serving.

To serve, run a knife round the edge of the ramekin and turn the parcel out on to a plate. Top with a king prawn and serve with a green salad and fresh brown bread.