115 g smoked cheese
50 ml whole milk
75 ml whipping cream
1 gelatine leaf
2 g salt
50 g skyr Icelandic yoghurt
3 g salt
2 g sugar
1 g paprika
4 g dill
15 g onions
170 g prawns
10 slices of white bread
300 g smoked salmon GOURMETTRIM®
A pinch of cranberry dry rub
Soak the gelatine leaf in cold water to soften. Then place the smoked cheese in a bowl and stir until smooth. In a separate bowl, whip the cream until thick and fluffy. Pour milk into a saucepan, add salt and heat. Stir the softened gelatine into the warm milk. Then stir the milk into the smoked cheese, stirring all the while, and finally fold the whipped cream into the mixture. Pour the smoked cheese mousse into a mould or dish and place in the fridge for at least 3 hours before serving.
Place the smoked cheese in the freezer 90 minutes before you intend to serve it.
Stir the skyr, salt, sugar and paprika together to make a dressing. Chop the dill coarsely and fold it into the other ingredients. Peel the onion and chop it finely. Finely chop the prawns and fold them into the dressing together with the finely chopped onion. Season.
Cut out the bread with a cake/bread cutter. Slice the remaining pieces of bread from around the cutter into thin slices and toast until crispy in a hot oven at 150 degrees.
Using the same size cutter, cut out both the smoked salmon and the frozen smoked cheese. Place the smoked cheese mousse on the cut bread and lay the salmon over the mousse.
Arrange the salmon canapé on a dish or serving plate and place the prawn salad over the canapé.
In a spice grinder, blend the cranberries into a fine powder. Take some of the smoked cheese mousse from that left after being cut out and sprinkle with the powdered cranberry.
Arrange the smoked cheese mousse with cranberries and toast evenly around the salmon canapé. Garnish with watercress.