Ingredients

• 350g/12oz fresh salmon
• 300ml/½ pint milk
• ½ onion, sliced
• 1 bay leaf
• 6 peppercorns
• 25g/1oz butter
• 2 tbsp plain flour
• 1 tbsp gelatine
• 5 tbsp mayonnaise
•   juice of ½ lemon
• 150ml/¼ pint whipping cream, lightly whipped
• 1 egg white
• 24g/0.85oz aspic jelly powder, packet
• ½ cucumber, thinly sliced
•   seasoning
•   fresh dill sprigs, to garnish

Method

1. Wrap the salmon in foil and steam over a pan of hot water for 8-10 minutes. Leave to cool, then flake the fish. Pour the milk into a pan, add the onion, bay leaf and peppercorns and bring to the boil. Turn off the heat and leave to infuse for 10 minutes, then strain into a jug.
2. Melt the butter in the same pan, stir in the flour, then gradually add the flavoured milk, stirring, until boiling and thickened. Season to taste.
3. Pour three tablespoons of water into a small, heatproof bowl and sprinkle over the gelatine in an even layer. Leave to swell for 5 minutes.
4. Place the sauce and the salmon in a food processor or liquidiser and whizz briefly, so that the salmon retains some texture. Pour into a large bowl.
5. Melt the gelatine and stir into the salmon mixture. Stir in the mayonnaise and add the lemon juice. Fold in the cream.
6. Whip the egg white until stiff but not dry, and fold into the mixture. Spoon into a deep dish and chill until set.
7. Make aspic according to packet instructions. Leave to cool. Arrange the cucumber on top of the mousse.
8. Pour a thin layer of aspic over the mousse and chill until set. Pour over another layer to coat the cucumber. Chill for 2-3 hours before serving. Garnish with fresh dill sprigs.

Notes