Salmon mousse snowman with Fragata olives and Pimiento Piquillo peppers

This delicious salmon mousse snowman is guaranteed to bring some Christmas cheer to your buffet table. One of the most important parts of this fun snowman is allowing enough time for the mousse to firm up. (No one wants a melting snowman!) It needs at least four hours, or you could leave it overnight.

This delightful design makes a wonderful talking point at the table. It’s best served with crackers or crusty bread.

Serves 6

Prep time 15 minutes

Cook Time 4.5 hours

Difficulty Medium

Home » Recipes » Seasonal » Salmon mousse snowman with Fragata olives and Pimiento Piquillo peppers

Ingredients

120g smoked salmon slices plus a 1cm piece for the snowman nose

200g ricotta cheese

520g cream cheese

80g Parmesan cheese, grated

2tbsp chives, chopped

1x230g jar Pimiento Piquillo pepper

1x450g jar Fragata olives filled with Pimiento

1x450 jar Fragata black Hojiblanca olives

2 rosemary twigs, needles removed

Method

Chop the smoked salmon very thinly.

In a big bowl, mix the ricotta cheese (well drained from its water), the cream cheese and the Parmesan cheese.

Add the chopped salmon and chives, mix well again using a rubber spatula until you have a smooth mixture.

Brush with water 2 different dome shaped bowls: one approximately 12cm in diameter and one 7-8 cm. Line the inside with clingfilm.

Fill each bowl with the mousse, pressing well. Cover with clingfilm and refrigerate for at least 4 hours or overnight.

Turn the bowls upside down on a plate, the big one for the snowman body and the small one for the head.

Remove the clingfilm and start decorating the snowman.

Slice in half some Pimiento filled olives and use them for the snowman’s buttons.

Use 1 black olive halved for the eyes. Cut 1 Pimiento Piquillo pepper into strips and use to make the snowman’s scarf. Slice 1 black olive lengthways and create the mouth using 2 thin slices. Use the 2 rosemary twigs to make the arms.

10.

Serve with biscuit or toasted bread.