Smoked Salmon with Shrimp and Grapes

6 ounces smoked salmon, sliced
6 ounces seedless grapes
6 ounces shelled shrimp, defrosted if frozen
2 tablespoons mayonnaise
salt and pepper

Line 4 ramekins with the slices of smoked salmon, leaving the edges hanging over the sides. Reserve 4 small sprigs of grapes and about one-quarter of the shrimp. Pick the rest of the grapes from their stems and mix, with the remaining shrimp, into the mayonnaise. Season if necessary. Spoon the mixture into the ramekins, and fold the flaps of smoked salmon over the tops. Chill for at least 1 hour.

Run a round-bladed knife around the inside of each ramekin and carefully unmold out onto individual plates. Garnish with the reserved grapes and shrimp.

SERVES 4