Salmon And Horseradish Mousse - cooking recipe

Ingredients

5.25 oz smoked salmon, thin sliced
4 sheets gelatin or 1 tbsp powdered gelatin
4 tbsp creamed horseradish
3/4 cup heavy cream, whipped to soft peaks
2 tbsp fresh parsley, finely chopped
None None mixed salad greens, to garnish
None None fresh dill sprigs, to garnish
None None lemon zest, to garnish

Preparation

Line 4 ramekins with plastic wrap then line with smoked salmon slices, overlapping a little to ensure no gaps. Reserve a few slices.
Bloom gelatin in cold water for 5 mins then mix with creamed horseradish and gently heat until gelatin melts. Cool then fold in whipped cream. Transfer 1/4 mixture to another bowl and fold in chopped parsley. Distribute 1/2 white mousse between prepared pans, smooth then cover with parsley mousse and smooth. Top with remaining white mousse, cover with reserved salmon slices then cover with plastic wrap and chill for 4 hours until set.
To serve, turn mousse out onto serving plates and garnish with mixed greens, dill and lemon zest.