SMOKED SALMON MOUSSEE

Preparation Method :

• Gently heat the cream and bay leaves together in a small saucepan.
• When warm, remove from the heat and leave to infuse for 2-3 hours.
• Discard the bay leaves. Pour the cream into a blender or food processor.
• Add the salmon, reserving one small slice to garnish, the lemon juice and paprika and blend together.
• Transfer to a measuring jug and add enough milk to make up the quantity and stir well together.
• Sprinkle the gelatine over water in a small bowl and leave to soak for a few minutes.
• Place the bowl over a saucepan of simmering water and stir until dissolved.
• Leave to cool slightly, then whisk into the salmon mixture.
• Pour the mixture into 6 ramekin dishes and leave to chill for at least 2 hours.
• Serve garnished with a small piece of the reserved salmon and cucumber slices.