300g Smoked Salmon to line ramekins
150g Hot smoked salmon or trout
80g full-fat cream cheese
70g mayonnaise (1 heaped tbsp)
70g full-fat crème fraiche (1 heaped tbsp)
1 tsp lemon juice
1 - Line the ramekins or small pots with cling film. Then line with smoked salmon slices.
2 - Mix all mousse ingredients together in a food processor. Fill ramekins with mousse. Fold smoked salmon over the top of the mousse. Cover in cling film. Chill until required.
3 - Served garnished with salad of choice – quails eggs, cherry tomatoes etc and wedge of lemon.
These can be frozen in advance.