Ingredient List

• For the moulds:
• 2 'coeur a la creme' (heart-shaped) moulds
• Olive oil spray
• Plastic wrap
• 4 slices smoked salmon (about 100g)
• For the mousse:
• 5g gelatine
• 2 tablespoons cold water
• 125g can good-quality pink salmon, drained and boned
• Dash of brandy
• Salt and white pepper
• 1 teaspoon freshly chopped dill
• 1/4 cup creme fraiche
• 1 egg white, stiffly beaten
• For the dressing:
• Juice of 2 limes
• 1 tablespoon light olive oil
• Pinch sea salt
• Freshly ground black pepper
• 1 teaspoon finely snipped chives

A lovely light starter to kick off your Valentine’s dinner.

Lightly spray inside of moulds with oil.  Press plastic wrap into moulds to sit evenly.  Drape two slices of salmon over each mould so that they slightly overlap each other. Press into the sides to give a good shape.  Refrigerate until the mousse is ready.
In a small bowl, dissolve gelatine in water and whisk until dissolved (if you set it over a bowl of hot water, it dissolves more quickly).
Place dissolved gelatine and salmon in the food processor, and process until smooth.  Spoon into a mixing bowl.  Add brandy, salt, pepper and dill.  Stir well to combine. Fold through the creme fraiche and egg white.
Spoon into prepared moulds and fold the smoked salmon pieces over to make a neat package. Cover with plastic wrap and refrigerate for a couple of hours. Just before serving, whisk together the dressing ingredients.  Turn each heart out onto a plate, remove plastic wrap and spoon over the dressing.

Photo by Andy Payne, Photographix