6 moulds, 5cm in diameter, 2.5cm deep, 60 ml 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 cream and grated horseradish, and lemon juice to taste. Check seasoning and do not over-process or the mixture will curdle.
Line the moulds with clingfilm. 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 clingfilm 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
© 2001 Darina Allen. All rights reserved.