Salmon Mousse serves 8
10 oz smoked salmon trimmings
1pt double cream
Juice 1 lemon
3 tbsp chives, chopped
3 tbsp cucumber, chopped small
Black pepper
1 Blend salmon in a food processor until well processed ? I use a stick blender
2 Beat in cream a bit at a time, use a spatula not a whisk, keep going until all the cream is incorporated and mousse falls easily off the spatula
3 Fold in the rest of the ingredients and a good grinding of black pepper
4 Divide between small ramekins and chill for at least an hour
I serve this with crème fraiche mixed with lemon juice and honey to taste, to cut through the richness of the mousse, and wholemeal or multigrain bread. This is very easy to make, and can be prepared ahead for a dinner party. Leftover mousse makes a good sandwich spread too.
bit more faff but looks good - line ramekins witg clingfilm, then line with smoked salmon, leave some overhanging edge. spoon mousse into the middle, fold over overhanging salmon, then fold clingfilm over and twist up. Leave to chill for a couple of hours, then remove from ramekins using clingfilm, put onto plates smooth side from bottom of ramekin up.