Ingredients:

  • lb fresh Salmon Fillet, skinless, deboned
  • oz Smoked Salmon, roughly chopped
  • large Egg Whites
  • cup Heavy Cream, very cold
  • tbsp Lemon Juice, freshly squeezed
  • tsp Salt
  • ½ tsp White Pepper
  • oz Cream Cheese (full fat, softened)
  • ½ cup Crème Fraîche or full-fat Greek Yogurt
  • ¼ cup Fresh Dill, finely chopped
  • ¼ cup Fresh Chives, finely snipped
  • tbsp Fresh Parsley, finely chopped
  • tbsp Capers, finely minced
  • tsp Horseradish Sauce (optional)
  • oz Thinly sliced Smoked Salmon (for wrapping)
  • ½ cup Finely diced Cucumber (seeds removed) or Prawns (for garnish)

Instructions:

  1. Prepare the 8-inch springform pan by lining it completely with plastic wrap, ensuring plenty of overhang for easy removal.
  2. Prepare the Mousse Base: Roughly chop the fresh salmon and pulse gently in the food processor until coarsely ground. Add chopped smoked salmon, egg whites, lemon juice, salt, and pepper. Process until completely smooth.
  3. Slowly drizzle in the very cold heavy cream while the machine is running until the mixture thickens slightly. Do not overmix. Optional: Pass the mixture through a fine sieve.
  4. Set the Base Layer: Gently spoon half of the salmon mousse into the prepared tin. Smooth the top with an offset spatula. Place in the freezer for 15 minutes to firm up.
  5. Prepare the Herb Filling: In a separate bowl, combine the softened cream cheese, crème fraîche, all chopped herbs, minced capers, and horseradish (if using). Mix until just combined and fluffy.
  6. Layer the Cake: Remove the tin from the freezer. Carefully spread the entire herb filling mixture evenly over the set mousse layer. Top with the remaining salmon mousse, smoothing the final layer flatly.
  7. Chill and Firm: Cover the top of the cake with plastic wrap and press gently. Refrigerate for a minimum of 4 hours, or preferably overnight, until completely firm.
  8. Unmould and Wrap: Use the plastic wrap overhang to gently lift the cake out of the springform pan. Peel away the plastic wrap carefully. Wrap the entire outside of the chilled cake tightly with the thinly sliced smoked salmon pieces, overlapping them slightly.
  9. Decorate: Use mixed fresh herbs and the diced cucumber/prawns to pipe rosettes or create a decorative border, mimicking icing swirls.
  10. Serve: Keep chilled until serving time. Use a hot, sharp knife dipped in hot water to achieve clean slices.