Preparation:
To make the mousse, puree the Salmon trimmings and smoked trout in a food processor or blender, then rub through a very fine sieve. Place the puree in a bowl and set over crushed ice. using a wooden spoon, gradually beat in the cream until the mixture has the consistency of a light mousse.
To make the sauce, carefully mix together the cream, yogurt and lemon juice. Add a little sugar if you want some extra sweetness and season to taste with salt and pepper.
Place a spoonful of mousse in the center of each slice of smoked salon and fold over to form a neat parcel. Pour some of the sauce on to four individual plates and arrange two parcels on each. Garnish with the dill and a little chopped tomato.
By Dan Freedman |
