Smoked Salmon Mousse

Step by step

Method

1. 1

   Blend the smoked salmon with the yoghurt and 2 tablespoons lemon juice in a food processor until smooth - but do not over-process or it will separate.

2. 2

   Soak the gelatine in 4 tablespoons of cold water, then heat gently until dissolved. Beat into the salmon mixture.

3. 3

   Whisk the cream until it forms soft peaks and fold into the salmon mixture, followed by the softly whisked egg whites.

4. 4

   Taste and season with more salt and freshly ground black pepper and more lemon juice if necessary.

5. 5

   Spoon into individual dishes, cover and chill for at least 1 hour till set.

6. 6

   To serve, uncover the mousse and top with a spoonful of lumpfish or trout roe and serve with melba toast.