Salmon and Dill Mousse

Using both smoked and fresh salmon, these individual mousses make a great supper dish or are perfect served as a starter when entertaining. Inexpensive smoked salmon trimmings are ideal for this recipe.

Serves 2

50 g/2 oz skinned fresh salmon
150 g/5 oz thinly sliced smoked salmon
1 egg yolk
45 ml/3 tbsp double (heavy) cream
25 g/1 oz/2 tbsp cream cheese
5 ml/1 tsp lemon juice
Salt and freshly ground black pepper
5 ml/1 tsp fresh or frozen chopped dill (dill weed) or parsley

1. Pour about 2 cm/¾ in of very hot (not boiling) water into the base of the ceramic cooking pot and switch on the slow cooker to Low.
2. Roughly chop the fresh salmon and 25 g/1 oz of the smoked salmon and put in a food processor. Process for a few seconds until finely chopped, then add the egg yolk, cream, cream cheese, lemon juice and salt and pepper. Process again until everything is mixed together and the mixture is fairly smooth. Add the dill or parsley and process for just a few seconds until evenly mixed.
3. Line two 150 ml/¼ pint/2/3 cup ramekins (custard cups) with about three-quarters of the remaining smoked salmon. Spoon in the mousse mixture, then cover with the remaining smoked salmon.
4. Cover the ramekins with clingfilm (plastic wrap) or lightly greased foil and put them in the slow cooker. Pour in enough boiling water to come half-way up the sides of the dishes. Cover with the lid and cook for 1-1½ hours or until the mousses are just set and firm to the touch. Carefully remove from the water and leave to cool. Turn out one of the mousses and chill until ready to serve. Accompany with a green salad and brown bread and butter or hot buttered toast.

Second serving
Chill the second salmon mousse in the fridge for up to 2 days. Turn out and serve as before. This mousse is not suitable for freezing.

Cook's tip
You could use chopped parsley instead if the dill, if preferred.

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