This duo of smoked fish makes a delightful mousse with quite a deep flavour. The pickled cucumber accompaniment goes so well with the fish and cuts through the smokiness of the dish. Easy to make in your blender – try serving with melba toasts or small triangles of brown or granary bread.
Serves: 4-6 as a starter
Preparation Time: 30 minutes plus 2 hours chilling
o 2oz/55g cucumber, peeled, seeds removed, finely diced
o 4tbsp white wine vinegar
o 2tsp sugar
o 1oz/30g shallots, finely diced
o 3½oz/100g smoked salmon, roughly chopped
o 3½oz/100g smoked trout fillets, broken apart
o 2 pinches cayenne pepper
o 2 or 3 healthy fronds of dill, chopped
o 10fl.oz/300ml whipping or double cream
o Juice of 1 small lemon
o Extra lemon quarters
o Brown, granary bread or melba toasts to serve
Make the pickled cucumber first. Mix the diced cucumber and shallots with the white wine vinegar and sugar in a bowl, and refrigerate ready for use.
Put the smoked salmon, smoked trout, cream, pepper and lemon juice into the blender, and blend until smooth. Mix the chopped dill through the fish mix.
Top with a little more pepper and serve with the pickled cucumber and your choice of bread.