|1||olive oil — to grease|
|100 g||smoked salmon — rainbow trout for lining the ramekins|
|400 g||salmon — tinned|
|100 g||smoked salmon — finely chopped|
|200 g||cream cheese|
|2||butter — melted|
|1||fresh dill — finely chopped, to garnish|
|125 ml||cream — whisked|
|1||eggs — whites only|
|2||lemon juice — fresh|
|1 tsp||Sheridans gelatine — sponged in water|
|salt and freshly ground black pepper|
|caviar — optional, to serve|
|microherbs — to serve|
|melba toast — to serve|
Line 4x200ml ramekins or dariole moulds with clingfilm and lightly grease with a little olive oil.
Line each dariole with 3-4 slices of the smoked salmon so that they overlap the edges. These will be folded over the filling to form the base later.
For the mousse: Place salmon (canned and smoked), cream cheese, butter and dill in a bowl and blend with a stick blender until well combined. Season with salt and pepper. Fold the cream into the salmon mixture.
Whisk the egg whites and lemon juice to soft-peak stage and fold through the mixture.
Melt the gelatine for a few seconds in the microwave or over a cup of boiling water and add to the mousse, whisking until well combined.
Divide mousse between the lined ramekins and fold over the salmon overlaps to enclose the filling.
Chill for at least 3–4 hours until set.
To serve: Unmould timbales onto serving plates, remove clingfilm. Garnish with dill and caviar (optional).
Reprinted with permission of Fairlady.
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