Ingredients
- 200 g of smoked salmon
- 35 ml of dry sherry
- 1 gelatine leaf
- 1 limejuice and zest
- 100 g of watercress, to serve
- 0.25 tbsp of paprika
- 250 ml of double cream
Method
Step 1
Soak the gelatin leaf in cold water for 15 mins and afterwards squeeze out the excess water, then gently heat in a saucepan with the sherry until it dissolves.Step 2
Blitz the smoked salmon in a food processor and add the dissolved gelatin, lime juice, zest and paprika. Season to taste.Step 3
Push the mixture through a fine sieve.Step 4
Lightly whip the cream and fold it into the mousse. Chill, then serve with breadsticks or on toasted sourdough bread with a sprig of watercress.