Serves 6-8
1 lb (450g) smoked salmon or smoked salmon trimmings 11/2 oz (40g) butter
11/2 oz (40g) plain flour
1/2 pint (300ml) milk
4 oz (100g) unsalted butter juice of 1 lemon
salt and freshly milled pepper 1/4 pint (150ml) double cream lemon aspic jelly
Trim the smoked salmon and discard any tiny pieces of skin and bone. Reserve 1 or 2 nice pieces for garnish and finely chop or mince the remainder.
Melt the 11/2 oz (40g) butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually stir in the milk. Bring to the boil, stirring well all the time to make a smooth sauce. Simmer for 2-3 minutes to thicken and turn on to a plate. Cover with a circle of wetted greaseproof paper and leave until completely cool.
Cream the unsalted butter in a medium-sized mixing bowl until soft. Beat in the smoked salmon, then beat in the white sauce and the lemon juice. Season with plenty of pepper and add salt only if necessary. Whip the cream until soft peaks form and fold into the mixture. Spoon into a serving dish and spread level. Decorate with the reserved smoked salmon slices and spoon over sufficient liquid lemon aspic jelly to make a thin covering. Chill for several hours or overnight. Serve as a first course with hot toast or as a main dish with a green salad. The smoked salmon mousse is rich so portions should be small.
Variations Fresh salmon mousse: Use 1 lb (450g) fresh salmon that has been cooked and cooled. Flake the flesh, discarding the skin and bones. Decorate this delicious mousse with sliced lemon.
Kipper mousse: Separate 1 lb (450g) kipper fillets and pull away the silvery skin. Place in a shallow dish, pour over the juice of 2 lemons and marinate for 1 hour. Flake the flesh, discarding the bones, and add to the unsalted butter along with a little of the marinade in place of the juice of 1 lemon. For best results puree this mixture in a blender or food processor. Decorate the mousse with sliced lemon.