Name: Smoked salmon mousse
Prep time: 145 min
Total time: 145 min
Yield: 1
Ingredients: 400g sliced smoked salmon; 10g unsalted butter, softened; 1 1/2 gelatine leaves (see Notes); 100ml fish stock; 1.53 gm Worcestershire sauce; Dash of Tabasco; 150ml thickened cream; 125.00 ml salad herb leaves (such as chervil, parsley, chives); 9.20 gm olive oil, plus extra to drizzle; 10.60 gm lemon juice; Oatcakes, to serve (see Notes)

Smoked salmon mousse

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Prep Time:
145 minutes

Cook Time:

Total Time:
145 minutes

Ingredients:

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

Instructions:

Combine half of the salmon with the butter in a food processor and blend until smooth.
Soak the gelatine leaves in cold water for 5 minutes until soft, then drain. Heat the fish stock and stir in the gelatine until dissolved. Combine with Worcestershire sauce and Tabasco in a food processor and blend until smooth. Finally, mix in the cream until well combined.
Line six 120ml ramekins with the leftover salmon slices, letting them hang over the edges. Divide the mousse among the ramekins and fold the excess salmon over the top. Cover with plastic wrap and refrigerate for 2 hours.
In a bowl, combine herbs with olive oil and lemon juice. Season with salt and pepper, tossing gently. Serve by unmolding each mousse onto a plate, topping with a small salad, and drizzling with more olive oil. Accompany with oatcakes.

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