This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme. For the rosemary-smoked trout, brush the trout with the olive oil and season with salt and ...
Pile the watercress into the centre of the ring of mousse and top the watercress with the extra tiger prawns. Serve the mousse in slices with lemon wedges and Melba toast.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback