Mousse of Salmon

Served at Peterhouse, Cambridge, in the 1920s, this mousse is very good as a first course at dinner or as a cold luncheon dish. In the original recipe the mousse was surrounded by 24 mottled, dark-green gulls’ eggs, three for each serving, lying close and neatly around it on pale green lettuce. But gulls’ eggs are rarely obtainable and very expensive and the mousse is excellent in its own right.