Ingreadient :

• 12 slices of smoked salmon
• 200g smoked salmon
• 100ml double cream
• 1 lemon juiced and zested
• Salt and pepper
• 250g   Soft Butter
• 6g Ground mace
• 3g Cayenne pepper
• 1 Lemon Juice and Zest of 1 Lemon
• 1 Tsp Gentleman’s Relish
• 1 tsp Hendersons relish
• 250g Prepped, cooked cold prawn / shrimp
• 200g mackerel smoked, skinned and flaked
• 100g cream cheese or mascarpone
• Splash of double cream

Direction :

1. Line a savarin mould with cling film, then lay slices of salmon all over.
2. To make the mousse, put the 200g of salmon in the food processor and blitz for 20 seconds until smooth. Then add the cream, lemon juice and black pepper, and whizz for 20-30 seconds. Use it to fill the salmon-lined tin, wrap over the edges and chill.
3. To serve – put the mousse onto a plate and fill the centre with watercress
4. Soften butter in a kitchen aid with a paddle and add seasoning, check it is rich and well-seasoned. Add more cayenne salt and lemon if you like. Fold through the brown shrimp and serve immediately.
5. Beat together with a coarse pate, spoon into dishes and serve with watercress.