Ingredients for one mousse
4 leaves of gelatine
12ozs salmon trout
Smoked salmon slices
½ cup (200g) melted butter
8oz sour cream
8oz cream cheese
Juice of one large lemon
Plenty of freshly ground or cracked black pepper
Soak the four leaves of gelatine in hot water until soft
Melt butter in a saucepan, then stir in the gelatine and incorporate
Place salmon trout, sour cream, cream cheese, lemon juice and pepper in a blender/magimix. Blend together. Then slowly pour in the butter and gelatine.
Line a terrine with cling film and line with slices of smoked salmon. Pour in the mixture. Cover with cling film. Place in fridge and allow to set overnight.
Boiled eggs, chopped
Bind above ingredients with mayonnaise until of quenelle consistency
Serve with crackers