Smoked salmon mousse

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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.