Smoked salmon mousse

Name: Smoked salmon mousse
Prep time: 145 min
Total time: 145 min
Yield: 6
Ingredients: 400g sliced smoked salmon; 10g unsalted butter, softened; 1 1/2 gelatine leaves; 100ml fish stock; 1/4 teaspoon Worcestershire sauce; Dash of Tabasco; 150ml thickened cream; 1/2 cup salad herb leaves (such as chervil, parsley, chives); 2 teaspoons olive oil, plus extra to drizzle; 2 teaspoons lemon juice; Oatcakes, to serve

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2h 25m

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Wrapped in smoked salmon, these individual servings of smoked salmon mousse are the perfect way to start your next dinner party.

400g sliced smoked salmon
10g unsalted butter, softened
1 1/2 gelatine leaves
100ml fish stock
1/4 teaspoon Worcestershire sauce
Dash of Tabasco
150ml thickened cream
1/2 cup salad herb leaves (such as chervil, parsley, chives)
2 teaspoons olive oil, plus extra to drizzle
2 teaspoons lemon juice
Oatcakes, to serve

Method

1.

Place half the salmon in a food processor with the butter and process until smooth.
2.

Soak gelatine leaves in cold water for 5 minutes to soften, then drain. Warm the fish stock, add gelatine and stir to dissolve. Add to food processor with Worcestershire sauce and Tabasco, and process until well combined. Add cream and process again.
3.

Use the remaining salmon slices to line six 120ml ramekins, leaving some salmon hanging over edges. Fill each ramekin with mousse and fold the overlapping salmon over top. Cover with plastic wrap and chill in fridge for 2 hours.
4.

Place herbs in a bowl with olive oil and lemon juice. Season with salt and pepper and toss gently. To serve, gently unmould each mousse onto a serving plate and top with a little salad. Drizzle with extra olive oil and serve with oatcakes.