Ingredients

• 10 ounces smoked salmon slices
• 6 ounces smoked salmon
• 6 ounces smoked trout
• 10 ounces heavy cream
• 1 gelatin leaf
• 1 tablespoon tomato puree
• Worcestershire as needed
• Tobasco sauce as needed
• Lemon juice to taste
• Salt and pepper as needed
• 6 ounces Swedish Mustard Dressing
• 10 ounce marinated cucumber relish
• 20 wedges of hard boiled egg
• 20 slices of plum tomato
• 10 wedges of lemon
• 1 head of bibb lettuce leaves
• 10 sprigs of dill
• 2 ounces capers

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Instructions

1. Pass salmon and trout through the finest blade of the meat grinder. Put in the food processor and while it's running add the heavy cream slowly
2. Soak the gelatin leaves in cold water strain, and heat lightly to liquify. Then slowly add to the mousse. Season with the rest of the ingredients. Then pipe the mousse into the pre-prepared molds lined with smoked salmon slices. Fold over edges of sliced smoked salmon to make a envelope. Serve with garnish.