It’s a perfect dish to make ahead of time and leave in the fridge until you’re ready to serve it. Don’t be afraid to play around with the flavours - if you like smoked salmon with a zesty taste, add more lemon, or if you like a bit of a kick, add a teaspoon of horseradish. Just make sure not to overpower the smoked salmon too much, as that’s the part you want to shine through.
300g smoked salmon, plus extra slices for plating
300ml double cream
2 anchovy fillets
1 teaspoon Dijon mustard
Juice of 1 lemon, plus extra for plating
Handful of roasted hazelnuts, roughly chopped
Pinch of sea salt flakes
Place the smoked salmon and anchovies into a food processor and pulse until smooth. Once smooth, add the double cream, lemon juice, mustard and salt, pulse until the mixture becomes thick, about 3-5 minutes. Once thick, place the mousse in the fridge until ready to serve.
When you are ready to serve, slice up the remaining smoked salmon into equal parts and position each in the middle of a plate. Using a tablespoon, scoop out equal amounts of the mousse and place on top of each salmon piece.
Top with a handful of chopped hazelnuts and a squeeze of fresh lemon juice before serving.