Ingredients

450g salmon

120g sliced smoked salmon

120g low fat soft cheese

4 tablespoons water

4 tablespoons mayonnaise

1 tablespoon lemon juice

2 teaspoons chopped fresh dill

1/ 2 teaspoon tomato puree

1 bay leaf

Fresh dill

Lemon slices

Cucumber slices

Dash Tabasco

Salt to taste

Method

Put the fish in a casserole with water and bay leaf. Now, cover and cook for about 5 minutes on high flame or until the fish flakes.

Then, remove the bones and skin and put the fish in a mixer and blend well. Keep the cooking liquid and process the fish with cheese, lemon juice, salt, dill, tomato puree and Tabasco till it is smooth. Keep on adding the reserved cooking liquid if required when the mixture gets thick.

Now, fill the moulds with the mixture and chill until it is firm. Spread 1 tablespoon of mayonnaise before serving over the mound of salmon mousse.

Then, cut slices of smoked salmon and press on the mayonnaise to cover the mousse completely. Leave it to set for 30 minutes at room temperature before serving.

Garnish with cucumber slices, dill and lemon.