Prepare the salmon
Remove all of the skin, any bones and all of the dark meat from the salmon and discard. Cut about 50g/2oz of the salmon into strips 4cm/1½ inches long by 3mm/⅛ inch wide to use as garnish, allowing 18–20 pieces per portion.
Smoked Salmon Mousse with Watercress Sauce
Yes, I know smoked salmon is expensive, but isn’t it worth it? Here is a different way of using this expensive delicacy.
Yield: Serves 8
Method
Make the mousse base
Place the remaining salmon in a food processor or blender along with the sherry, 1 egg white, the paprika, lemon juice and a little grated nutmeg and blend until it is a smooth paste. Remove and rub through a sieve.
Finish and chill the mousse
Half-whip the cream—that is, until it forms a line on its surface and holds it. Beat the remaining egg whites until stiff. Fold the cream into the mixture, then carefully fold in the egg whites. Leave to stand in the refrigerator for at least 1 hour. It is possible to make the mousse 24 hours before it is needed.
To serve
Wash the watercress and pick through it to remove any yellowing leaves. Divide the sauce equally between the plates—there should be enough for 1 tablespoon each—to make an oval in the centre of each plate. Arrange the watercress in an oval on top of the sauce to form a neat, shallow 2–2.5cm/¾–1 inch border of sauce. Using 2 tablespoons dipped in hot water, form the mousse into egg-shaped mounds and place one in the middle of each nest of watercress. Decorate each plate with the strips of smoked salmon, placing the strips as attractively as possible around the sauce. To save time, all the final preparation can be done before your guests arrive. Cover each plate with cling film and store in the refrigerator until needed.