This is a delicious starter or even a canapé! The mousse is light and always a hit. You can serve rye bread on the side as well.
- 2 cooked beetroot
- 1 smoked salmon fillet
- 2 large heaped tablespoons of goo quality cream cheese
- 1/2 teaspoon of sumac
- Zest of 1/2 lemon
- squeeze of lemon juice
- Small pinch of ground cumin
- Salt and pepper to taste
Place all the ingredients (apart from the beetroot) into a mixer and pulse until combined
Slice the beetroot and serve topped with the salmon mousse
We decorated ours with chives and edible gold
Simple yet wonderfully indulgent!