Salmon Mousse with Cheese and Fine Herbs

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Ingredients

Serves 4

• 1 lb (500 g) fresh salmon
• 1/4 lb (100 g) smoked salmon
• 1 egg yolk
• 1/3 lb (150 g) cottage cheese
• 8 sprigs chives
• 5 sprigs dill
• 1 clove garlic
• 1 shallot
• ½ tsp paprika
• juice of one half lemon
• 1 tbsp extra-virgin olive oil
• Pepper and fleur de sel

Preparation

• Drain cottage cheese through a clean cloth to render all liquid
• Peel and finely mince garlic
• Peel and finely mince shallot
• Snip chives and dill
• Cook fresh salmon in oven preheated to 350°F (180°C) for 10 minutes
• Remove from oven and place in food processor bowl
• Add smoked salmon and blend to chop finely
• In a large bowl, mix egg yolk, lemon juice, olive oil and cottage cheese until well blended
• Add garlic, dill, shallot, paprika and chives
• Add salmon puree
• Mix thoroughly
• Add salt and pepper to taste
• Pour all into cake mould lined with food wrap
• Refrigerate for 6 hours
• Serve cool, in slices

Suggestion

You may also line your mould with thin slices of smoked salmon, halibut or trout. If you prefer vegetables, I particularly like to wrap the mousse in spinach or green cabbage leaves which you would have blanched first in boiling water.
You may also replace part of the cottage cheese with boursin or another fine herb cheese.