Loch Fyne Bradan Orach mousse with watercress dressing

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Created by consultant masterchef Colin Bussey... all Loch Fyne products available at www.lochfyne.com/shop

Preparation time: 3 hours
Cooking time: 5 mins

Difficulty: Medium - experience needed
Serves: 4


250gms bradan orach
35ml dry sherry
1 leaf gelatine
Juice and zest of 1 lime
Pinch of paprika
250ml of double cream
100gms fresh watercress
100ml Greek style yoghurt
10ml Worcester sauce
100gms Seasonal salad leaves
30ml vinaigrette dressing
Malden sea salt and freshly milled black pepper


-soak the gelatine leaf in cold water for 15mins, and then squeeze out excess water
-gently heat the sherry and add the gelatine until it dissolves
-place the Bradan Orach in a food processor and blend, add in the dissolved gelatine, lime juice seasoning and paprika
-remove and pass through a fine sieve for a smooth mousse (this is not compulsory)
-whip the cream to ribbon consistency and fold into mousse with the lime zest
-place in the chill for 2-3 hours to firm up
- pick all the leaves off the watercress stalks, liquidise with the yoghurt and Worcester sauce, season and reserve
To serve
-dress the salad with vinaigrette, place on the plates
-quenelle or scoop the salmon mousse, arrange on the salad leaves
-drizzle the watercress sauce around the plate
-serve with caraway seed bread or sour dough


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