Ingredients
8 total- 250g frozen peas
- 100g greek yoghurt, plus 2 tbsp
- 2 preserved lemons, rind only, finely chopped
- 200g smoked salmon, chopped
- 1 tbsp rose harissa
- 1 lemon, juiced
- 1 small handful dill, chopped
- 4 tsp salmon caviar
Method
3 stepsStep 1
Put the frozen peas in a bowl and cover with boiling water. Leave for 5 mins; drain, refresh under cold water, then drain again. Tip into a blender with 2 tbsp greek yoghurt, the finely chopped preserved lemon rind, and some salt and pepper; whizz until smooth. Scoop into a bowl and set aside.
Step 2
Rinse out the blender and add the chopped smoked salmon, rose harissa, lemon juice, remaining greek yoghurt and a pinch of black pepper. Blitz until combined but still coarse (add 1-2 tbsp cold water if you prefer a smoother texture).
Step 3
Line 4 x 150ml pudding moulds or ramekins with cling film, leaving an overhang. Spoon in a 2cm layer of the salmon mousse; scatter over a little chopped dill, then top with a 2cm layer of the pea mousse. Scatter with more dill and finish with a final layer of salmon mousse. Cover and chill for at least 4 hrs or overnight. To serve, carefully turn out onto plates and top with a little more dill and a spoonful of salmon caviar, if you like.