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- 20:00 - River Cottage to the Core - Plum Compote, Waldorf Salad and Flapjacks
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- Prep time:
- 30 min, plus 6 hrs freezing and chilling
Michael Caines whips up a classic starter that requires little effort to make a real impact
Method1. For the garnish: lightly salt the cucumber and leave it to drain in a sieve for 20 minutes. Place in the freezer until frozen, then defrost the cucumber and rinse under cold water. Set aside to dry on a clean tea towel.
2. For the salmon mousse: put the smoked salmon in a food processor with a pinch of salt and the cayenne pepper and blend for 2-3 minutes, or until smooth. Place in the fridge until well chilled.
3. Process the salmon again for 2-3 minutes then, with the motor running, slowly add half the cream. Pass the mixture through a sieve into a bowl and chill until needed.
4. Whip the remaining cream to soft peaks, then gently fold into the chilled salmon mixture. Stir in the lemon juice and season to taste.
5. Spoon the mousse into ramekins and chill for at least 2 hours before serving.
6. Pile the cucumber, dill and shallots on top of the mousses and finish with a sprinkle of sea salt. Serve with freshly toasted croutons on the side, and extra lemon, if desired.
For the garnish
- 60 g cucumber, peeled, seeds removed, finely diced
- 3-5 sprigs dill, picked
- 30 g shallots, finely diced
- 1 small baguette, sliced and toasted to make croutons
For the salmon mousse
- 200 g smoked salmon, roughly chopped
- 2 pinches cayenne pepper
- 300 ml whipping or double cream
- ¼ lemons, juice only, plus extra lemon to serve (optional)
Tips and suggestions
- You can use smoked trout or mackerel instead of smoked salmon for this recipe.