Little salmon pots

Salmon and smoked salmon trimmings create pretty mini mousses or terrines

Serves 4

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.

Liked this? Why not try our Bacon and leek roly-poly, or for more recipes go to the Homes & Gardens website

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