• 6 thin slices of smoked salmon

Smoked Salmon and Trout Pâté

• 125 g/4 ozs smoked salmon trimmings or
• 75 g/3 ozs smoked trout and 25 g/1 oz smoked salmon trimmings
• 30 g/1 oz unsalted butter
• 150 ml/5 fl ozs cream
• 1 tablesp. freshly-grated horseradish (optional)
• lemon juice
• salt and freshly-ground pepper

Cucumber and Fennel Salad

• ⅓ of a fresh cucumber

Vinaigrette

• 5 ml/1 tablesp. wine vinegar
• 42 ml/3 tablesp. sunflower oil
• pinch each of mustard, salt, freshly-ground pepper and sugar
• ½ teasp. freshly-chopped fennel

Garnish

• sprigs of chervil and fennel
• little dice of fresh tomato flesh (tomato concassé)

6 moulds (5 cm/2 inches diameter, 2.5 cm/1 inch deep, 2½ fl ozs capacity)

A food processor is essential for this recipe, to achieve a really smooth filling.

Blend the smoked salmon and trout trimmings with the unsalted butter in a food processor, add grated horseradish and cream, and lemon juice to taste. Check seasoning and do not over process or the mixture will curdle.

Line the moulds with cling film. Put a slice of smoked salmon into each mould. Fill the moulds with the mousse, fold the ends of the smoked salmon over the mousse to cover. Cover with cling film and refrigerate for at least one hour.

Next make the vinaigrette by whisking the oil and vinegar together in a bowl for a few seconds. Season to taste with salt, freshly-ground pepper, sugar and a pinch of mustard. Slice the cucumber very finely by hand or on a mandolin, toss the cucumber slices in 3 tablespoons of the vinaigrette and add the very finely-chopped fennel.