Smoked Salmon Mousse with Dill Sauce
WinterFish & SeafoodServes 4–6
Ingredients
- 225g smoked salmon trimmings
- 100g full-fat crème fraîche
- 1 tablespoon creamed horseradish
- Juice of a large lemon
- 2 teaspoons Tabasco
- For the dill sauce: 2 tablespoons olive oil
- 3 teaspoons white wine vinegar
- 2 teaspoons fresh chopped dill
- 1 teaspoon Maille mustard
- A pinch each of sugar and salt
- 5 grindings black pepper
Method
Place the salmon, crème fraîche, horseradish, lemon juice and Tabasco in a processor and blitz for 15 seconds. Pack into ramekins or a decorative dish.
For the sauce, whisk the sugar and salt into the wine vinegar, then add the oil, dill, mustard and black pepper until you have formed a thick emulsion.
Serve with Melba toast: lightly toast sliced white or brown bread, remove the crusts, cut through the middle with a breadknife and lightly toast the cut sides.
From the December 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)