6 leaves gelatine
4 spring onions
200g cold smoked salmon
2 teaspoons lemon juice
6-8 sprigs of fresh dill
400 ml double cream
Pinch cayenne pepper
2 free-range egg whites
Salt and freshly ground black pepper
Put the gelatine leaves into cold water for 10 min.
Finely chop the watercress and spring onions, and place in a bowl. Cut the tops off the dill sprigs and set aside for decoration. In a another bowl, thoroughly blend together the smoked salmon, lemon juice, the remainder of the dill and 4 tbsp. of the double cream, then add the cayenne pepper.
In a separate bowl, whip the cream until it stands in soft peaks and fold half into the salmon mixture and half into the watercress. Season the watercress mixture with salt and pepper. Remove the soaked gelatine leaves from the cold water and place in a small bowl with 2 tbsp. cold water. Place over a pan of gently simmering water and heat until the gelatine dissolves. Stir half the gelatine mixture into the salmon and half into the watercress. Whisk the egg whites and fold into the salmon mixture. Divide the smoked salmon mixture equally between 6 glasses, then top with watercress mousse. Chill in the refrigerator for 2 hours until set. Serve decorated with the dill tops.
Other smoked fish starter recipes in our Christmas 2013 issue:
• Smoked mackerel pate in sourdough croustades
• Smoked haddock soufflé on creamed spinach