3 sheets of gelatine
2 dl low-fat crème fraîche
200 g Philadelphia cream cheese light
300 g boiled salmon
100 g peeled prawns
100 g red rum
1 tbsp finely grated untreated lemon zest
2 tbsp finely chopped dill
1 dl finely shredded leek
1 tsp powdered paprika
Large pinch white pepper

To serve
10 slices smoked salmon
30 unshelled prawns
1 lime
Dill
Lettuce leaves

Sauce
3 tbsp Dansukker Dark Muscovado Sugar
3 tbsp white wine vinegar
2-3 tbsp Colman’s mustard powder
3 tbsp rapeseed oil

Put the gelatine sheets to soak in plenty of water. Mix the crème fraîche and cream cheese to a smooth paste. Mix in the other ingredients. Drain the gelatine sheets and melt them in a saucepan or in the microwave. Mix a small amount of the salmon paste with the melted gelatine, then fold this mixture into the rest of the salmon paste. Mix well. Divide the mouse between 10 individual moulds. Refrigerate until set. Arrange a few lettuce leaves on each plate. Turn out the mousse onto the leaves. Garnish with a slice of salmon, prawns, a lime slice and a dill sprig. Mix together the ingredients for the sauce and spoon a little sauce onto the plates.