Scotland’s salmon is world renowned for a reason – it’s fantastic! This recipe pairs a feather-light mousse with a delicately-flavoured horseradish cream which really brings out the flavour of the salmon. The key to the mousse is the lemon zest which raises a single delicious mouthful of Scottish loveliness to new heights.
- 120g smoked salmon (preferably Scottish, obviously!)
- 1 lemon
- 100ml double cream
- 1 tsp fresh dill (finely chopped)
- ½ tsp creamed horseradish
- 1 tbsp whole hazelnuts
- Salt and pepper to season
- Heat a small frying pan on a medium high heat, add the hazelnuts, and toast until golden, moving around frequently to stop them catching.
- Blend the salmon with a splash of cream until smooth and combined.
- Whip the remaining cream until it becomes thick and light.
- Combine ¾ of the whipped cream with the blitzed salmon, add the zest of the lemon, chopped dill, season with salt and pepper, and fold very gently until everything is incorporated. Taste, and adjust seasoning, adding a squeeze of lemon juice if needed.
- Fold the horseradish into the remaining cream.
- Chop the cooled, roasted hazelnuts into small pieces, but keeping some crunch for a bit of texture.
- To assemble, place a spoonful of salmon mousse onto a serving spoon, followed by a smaller spoonful of horseradish cream, and then sprinkle a few nuts over the top.