Double Smoked Salmon Mousse

Step 1

Sprinkle the gelatin over the hot water and stir until the gelatin dissolves.

Step 2

Add the mayonnaise, lemon juice and tomato ketchup. The tomato ketchup is there to add a little flavour but mainly to add pink colour to the mousse. You don’t want white mousse with bits of pink salmon in it.

Step 3

Add salt and pepper to taste, remembering that the salmon may be salty so don’t add too much salt.

Step 4

Flake the hot smoked salmon.

Step 5

Cut the cold smoke salmon into 1cm squares.

Step 6

Fold both the salmons through the mousse. Try to not break the flaked salmon up so that there is still some texture in the mousse.

Step 7

Check the seasoning and adjust if needed.

Step 8

Fill a 2 cup jelly mould, or a fish mould if you have one, and refrigerate for 2 hours or until the gelatin sets.

Step 9

Make a bed of shredded lettuce on a large platter.

Step 10

Turn the mould out on to the lettuce. I had to line my mould with clingfilm because it rusted sightly, which makes it easier to remove from the mould but you lose some detail.You may need to briefly dunk the mould into hot water. Don’t be tempted to leave it sitting in hot water. The gelatin will soften very quickly.

Step 11

Thinly slice a cucumber and use it to garnish around the base of the turned out mousse.

Step 12

Finely chop some dill and scatter over the top of the mousse.

Step 13

Cut the lemon into wedges and serve around the mousse.

Step 14

Serve with crusty bread as a light lunch or reduce the gelatin to 5g and serve with crackers as a dip. This is an excellent buffet table dish too.

Step 15

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Step 16

To serve this as a starter, instead of filling a ring mould or other mould:.

Step 17

Line a 6-muffin muffin tray with circles of waxed paper.

Step 18

Put a slice of cold smoked salmon on top of each circle.

Step 19

Add 1/3 cup of mousse to each muffin cup.

Step 20

Refrigerate for 1 hour.

Step 21

Plate up individual servings of mousse by dressing the plate with lettuce, turning out a salmon mousse (and remove the wax paper), garnish with dill on top and cucumber and a lemon wedge on the side.

Step 22

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Step 23

Cooking for a large crowd:.

Step 24

Scale up the recipe and pour into a large roasting tin and put in the fridge to set. Cut into squares with a knife dipped in hot water. Remove slices with a spatula or fish slice. Serve top side up with the same garnish as above.