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Fresh Salmon and Dill Mousse with Watercress
A deliciously light savoury mousse, made from freshly poached salmon, crunchy summer vegetables, and dill. Serve with thinly sliced wholemeal or rye bread, cucumber salad and watercress for a special celebration.
- 2 x 600g fresh salmon fillets, skin on
- 225g hot-smoked salmon
- 8 spring onions, cleaned and trimmed
- 1 red pepper
- 1 yellow pepper
- 375ml water
- 3 x 12g gelatine powder sachets
- 300ml Greek-style natural yoghurt
- 300ml soured cream
- 100g good quality mayonnaise
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Tabasco® sauce
- 100g celery, finely chopped
- 2 tablespoons capers, rinsed, drained and chopped
- The leaves from 2 x 20g packets dill, chopped
- 1 large bunch of watercress, large stalks removed, to garnish
- Bring 3cm of water and 1 tablespoon of salt to a simmer in a large roasting tin, large enough to fit the salmon fillets side by side. Add the salmon fillets, skin-side down, bring back to a simmer and cook for 2-3 minutes until just firm, then turn off the heat and leave the fish to cool in the liquid.
- Carefully lift the salmon fillets onto a board and peel away the skin, then carefully scrape away all the brown meat from the top of each fillet and discard. Do the same with the hot-smoked salmon. Flake both types of fish into a large mixing bowl, taking care to remove and discard any stray bones, and mash together with the back of a fork.
- Very finely chop the spring onions to yield about 100g. Remove the stalk, white ribs and seeds from the red and yellow pepper and very finely dice the flesh, to yield about 200g.
- Pour the water into a small saucepan, sprinkle the gelatine evenly over the surface, and leave to soak for 5 minutes. Meanwhile, mix the yoghurt, soured cream and mayonnaise together in another bowl. Place the pan of gelatine over a low heat and leave until it has completely dissolved and the liquid is clear. Take care not to let it boil. Cool slightly, then stir into the yoghurt mixture with 1 tablespoon of salt, the lemon juice, Tabasco®, spring onions, red and yellow pepper, celery, capers and dill. Transfer to the fridge and leave to cool.
- Stir the chilled mixture into the salmon, then spoon into the lightly oiled Kugelhopf tin. Cover with clingfilm and chill in the fridge for 4 hours or until set.
- 6To serve, dip the mould into a bowl of hot water and count to ten. Carefully invert the mould onto a flat plate, giving it a short, sharp shake to release it from the tin if necessary. Decorate the base of the mousse with the watercress and serve with bread.
- If possible try to buy Alaskan Sockeye salmon fillets for this mousse as they have a beautiful deep, pink-red colour.
- For Christmas, serve this mousse with some thinly sliced smoked salmon.
- This mousse is also well complimented with a fresh cucumber salad, dressed with a little sugar, salt, and white wine vinegar.