Serves 8 people – cannot freeze
· 570g smoked salmon
· Mayonnaise – tablespoon per person
· Double cream – tablespoon per person (@ ¼ pint)
· Gelatine – 2
· Juice of 1 lemon
· Black pepper and salt to season
· 180 g Plain Flour
· 2 ½ salt
· 3 eggs – beaten
· 450 ml milk
· 90 g butter
· Bunch of dill
· Blanched leek strips to tie
For mousse: Blitz smoked salmon in food processor and place in bowl
Lightly whip the cream and add to salmon along with mayo and mix gently. Roughly chop dill and add - mix well. Season and taste
Follow gelatine packet instructions. Once soaked, gently heat lemon juice in pan, add gelatine to pan to melt
Add lemon and gelatine to salmon and quickly mix well as to not let the gelatine harden in clumps. Place in a container and place in fridge to set
For crepes: sift flour and salt in a bowl and make a well in the centre. In a separate bowl/jug measure out the milk and crack eggs. Gently whisk together. Pour 1/3 into well and gradually beat in the flour from the sides. Once it starts to combine gradually start adding the rest of the milk mixture and whisk constantly until the batter is smooth – don’t worry if there are a few tiny lumps. Chop up dill and whisk into mixture
Cover and let stand for 30 minutes
Start to heat pan and slowly melt a little butter in pan to cover the base. Pour a small ladle of batter in to hot pan and tilt the pan so it covers. Cook for @ 1 minute then flip
Repeat until all the mixture is used. Let them cool
Cut up leeks into long strips and blanch in boiling water for @1 minute. Once mousse is set scoop a tablespoon full of mixture into the middle of the pancake and tie up to with the leek to form a money bag
Serve with a watercress puree, fresh watercress and a lemon wedge
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