Salmon mousse snowman with Fragata olives and Pimiento Piquillo peppers
120g smoked salmon slices plus a 1cm piece for the snowman nose
200g ricotta cheese
520g cream cheese
80g Parmesan cheese, grated
2tbsp chives, chopped
1x230g jar Pimiento Piquillo pepper
1x450g jar Fragata olives filled with Pimiento
1x450 jar Fragata black Hojiblanca olives
2 rosemary twigs, needles removed
Chop the smoked salmon very thinly.
In a big bowl, mix the ricotta cheese (well drained from its water), the cream cheese and the Parmesan cheese.
Add the chopped salmon and chives, mix well again using a rubber spatula until you have a smooth mixture.
Brush with water 2 different dome shaped bowls: one approximately 12cm in diameter and one 7-8 cm. Line the inside with clingfilm.
Fill each bowl with the mousse, pressing well. Cover with clingfilm and refrigerate for at least 4 hours or overnight.
Turn the bowls upside down on a plate, the big one for the snowman body and the small one for the head.
Remove the clingfilm and start decorating the snowman.
Slice in half some Pimiento filled olives and use them for the snowman’s buttons.
Use 1 black olive halved for the eyes. Cut 1 Pimiento Piquillo pepper into strips and use to make the snowman’s scarf. Slice 1 black olive lengthways and create the mouth using 2 thin slices. Use the 2 rosemary twigs to make the arms.