Smoked salmon mousse
3 leaves of gelatine, soaked in cold water.
500g smoked salmon pieces (ideal for this dish and less expensive than posh slices).
2 tablespoons Cream
2 tablespoons mayonnaise (optional)
Zest and juice of a lemon
(lots of) ground black pepper to taste
Pour off most of the water from the gelatine and heat in a medium microwave until dissolved.
Whizz all the ingredients in a food processor to make a thick and fairly smooth paste.
Adjust the seasoning with more black pepper if needed.
Spoon into serving dishes, cover and chill.
Serve with bread, toast or savoury biscuits plus a slice of lemon.