Salmon with Lemon Sole Mousse & King Prawn

Salmon with Lemon Sole Mousse & King Prawn

cook and preparation time
PREP: 30 mins
COOK: 30 mins
cooking difficulty
Fresh Scottish salmon baked in a creamy lemon sole mousse, baked to perfection and served with king prawns, potatoes and seasonal vegetables.


  1. Prepare the lemon sole mousse – purée lemon sole in a food processor; add egg whites and purée again; add double cream and purée until combined; season with salt and pepper. Refrigerate until needed.

  2. Cut salmon in half, but keep in one long piece – form this into a circle, keeping a hold in the centre. Place on parchment/baking paper and then onto a metal baking tray.

  3. Chop the ends off the courgette, cut 4 x 3mm circular slices and then use a peeler to make 8 strips.

  4. Wrap 2 strips of courgette around the salmon, place 1 circular piece of courgette at the bottom of each hole in the salmon.

  5. Fill the courgette-wrapped salmon arrangements with lemon sole mousse, and top with 1 or 2 king prawns.

  6. Cook in a fan oven at 180°C for 20-25 minutes. Serve with seasonal vegetables and potatoes, with a white wine and cream sauce.


    • 4 x 120g Waitrose Scottish salmon fillets (skin off)
    • 1 x courgette, peeled into ribbons
    • 4/8 x king prawn tails

    Lemon Sole Mousse

    • 200g x lemon sole fillet
    • 50g x egg whites
    • 200ml x double cream
    • Salt & pepper

    Served with:

    • Seasonal vegetables
    • Potatoes
    • White wine & cream sauce