Recipe by Aldo Zilli
200g/ 7 oz smoked salmon
1 tsp lemon juice
150g/ 5 ½ oz mascarpone
1 fennel, chopped
1 tsp dill
Place all ingredients in a blender using half the fennel and blitz. Garnish with fennel and serve with toasted ciabatta.
Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Smoked Salmon Mousse.
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