Categories: January

Ingredients

• 600g sliced smoked salmon
• 1 tsp powdered gelatine
• 100ml hot fish stock
• 10g unsalted butter, softened
• 1/4 tsp Worcestershire sauce
• dash of Tabasco
• 142ml carton double cream
• small handful each fresh parsley, basil and chervil
• 2 tbsp olive oil, plus extra to drizzle
• 2 tsp lemon juice

Directions

1. The day before, line 6 individual 120ml ramekins with smoked salmon (use 2 slices in each), leaving some salmon hanging over the edges. Set aside.

2. Put 2 tablespoons cold water in a bowl, sprinkle in the gelatine and set aside for a few minutes. Stir into the hot stock to dissolve. Cool slightly.

3. Whizz the remaining salmon in a food processor with the butter until smooth. Add the stock, Worcestershire and Tabasco sauces and whizz until combined. Whizz in the cream. Spoon into the ramekins, then fold over the overhanging salmon. Cover and chill overnight.

4. Half an hour before serving, remove the ramekins from the fridge. Gently mix the herbs with the oil and lemon juice. Season. Turn out each mousse onto a serving plate and top with some dressed herbs. Drizzle with olive oil and serve with oatcakes.

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