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Salmon and smoked salmon trimmings create pretty mini mousses or terrines
250g boneless, skinless salmon in 1 cm cubes 125g smoked salmon or trimmings, scissor-snipped into strips 100g sliced, crustless fresh white bread, cut into cubes 4 tbsp double cream 1 tbsp extra-virgin olive oil Greaseproof paper 1⁄2 teaspoon cracked white peppercorns or ground black pepper 20 chives (half scissor- snipped) and baby salad leaves, if liked 4x125ml ramekins, dariole moulds or heatproof pots
Step 1) Combine half the diced salmon, all the smoked salmon, the bread and cream in a food processor. Blitz 10-12 times to a rough purée. Add 4 tablespoons of water. Blitz for 5 seconds.
Step 2) Grease the ramekins, using most of the oil. Spoon in a quarter of the mousse into each, compacting evenly into place. Use a spatula or a spoon handle to press down in each centre to make a hollow. Push in the remaining cubes of salmon, cover with the mousse and pat smooth.
Step 3) Set the salmon pots close together in a steamer; press a large piece of oiled greaseproof paper over all. Steam for 8 minutes in a traditional steamer, 6-10 minutes (electric), 2 minutes (pressure cooker), 11⁄2-3 minutes on high (microwave, using non-metal containers). Leave pots to stand for 1 minute, then invert on to a serving plate. Decorate with pepper, whole and snipped chives, and salad leaves. Serve hot, or cool and chill to serve later.