Smoked Salmon Yule Log with Prawns and Asparagus Mousse

Salted Yule Log with Salmon Mousse, Asparagus, and Prawns
Category: Appetizers
Serves: 8

This delicious savory Yule Log with salmon mousse, asparagus, and prawns offers a perfect balance of textures and flavors. Creamy, smoky salmon mousse layers beautifully with tender asparagus and succulent prawns, all encased in soft, fluffy bread. Ideal as a stunning appetizer for any special occasion, this recipe will impress your guests and leave them craving more.

Ingredients

Instructions

1. Prepare the Asparagus:
   Begin by cleaning the asparagus. Trim the tough ends of the asparagus, then use a vegetable peeler to remove the tough outer layer. Slice the asparagus in half lengthwise, setting aside four intact tips for decoration.

2. Prepare the Prawns:
   Clean the prawns by removing the shells. If you prefer, you can substitute prawns with shrimp for a similar flavor profile. Boil the prawns for a few minutes until they turn pink and are fully cooked. Set them aside.

3. Make the Mousse:
   In a blender or food processor, combine the smoked salmon and robiola cheese, then blend until smooth. Add finely chopped chives to the mixture and pulse briefly. Season with salt and pepper to taste. Transfer the mousse mixture into a large mixing bowl.

4. Assemble the Yule Log:
   Take a 25cm (10-inch) loaf pan or any similar-sized mold and start by lining it with a layer of white bread. Use the bread slices to create the first layer of your Yule log. Use a piping bag to carefully spread a quarter of the salmon mousse mixture evenly over the bread layer.

5. Layering:
   Arrange the asparagus along the edges of the pan, ensuring they are not overcrowded. Place the boiled prawns on top of the asparagus, then repeat the layers by adding another slice of bread, followed by more mousse, asparagus, and prawns. Continue this process, ensuring that each layer is uniform.

6. Final Layer:
   Once you’ve layered the bread, mousse, asparagus, and prawns, cover the top with the remaining mousse. Use a spoon or the back of a teaspoon to smooth the mousse layer, leaving about 5mm (1/4 inch) from the edge of the pan.

7. Chill and Set:
   Place the Yule log in the refrigerator for at least 30 minutes to allow the mousse to set. This step ensures the log holds its shape when removed from the mold.

8. Decorate and Serve:
   After the mousse has set, use a small knife to gently loosen the edges of the Yule log from the pan. Flip the log onto a serving platter. For decoration, pipe small chive garnish around the log and create four larger chive flourishes on the top. Garnish with the reserved asparagus tips and prawns.

Nutritional Information (Approx. per serving)

This salted Yule log with salmon mousse, asparagus, and prawns is an exquisite way to enjoy the flavors of fresh seafood, creamy cheese, and crisp vegetables. Whether you’re preparing it for a holiday gathering or any special event, this dish is sure to become a standout in your appetizer repertoire. Enjoy!