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
Arrange the cucumber slices in an overlapping circle on a large side plate. Place a timbale of salmon in the centre of the cucumber circle and glaze it with a little of the surplus vinaigrette. Garnish with sprigs of fresh chervil or fennel. Finally, a dessertspoon of tomato concassé or 2 cherry tomatoes peeled and halved can be used to make an attractive garnish on each plate.
© 1989 Darina Allen. All rights reserved.