Delicate Sausage of Smoked Salmon with a Cucumber Salad and a Lemon and Olive Oil Dressing

Serves 4

Ingredients:
Sausage
8oz/225g Smoked Scottish Salmon trimmings
3 leafs of gelatine
20floz/565 ml chilled double cream
Juice of one lemon
tbsp fresh horseradish juice
cayenne pepper
4 long thin slices of smoked salmon (approx. 6in/15cm long)
one egg white
2floz warm brandy

Dressing
Juice of half a lemon
2floz lemon oil
4floz olive oil
2floz mineral water

Garnish
one generous teaspoon of sevruga caviar
24 1.5 inch cucumber strips
picked herbs
salt and pepper

Method:
First purée the smoked salmon trimmings in a food processor for one minute, add one egg white, salt and pepper and chill in the fridge for 10 minutes.

Meanwhile, add the soaked gelatine to the warm brandy and dissolve, keep warm. Remove mixture from the fridge and slowly add the double cream.

When all the cream is blended add the brandy mix and pass through a fine sieve, add the lemon juice, horseradish juice and season to taste, chill for 15 minutes. To make the sausage, place one smoked salmon slice on a piece of cling film on the work top. Spoon a dollop of mouse in the centre and carefully roll up twisting the ends to make a nice sausage shape. Chill for one hour.

To make the sauce place all the ingredients together and gently stir.

To serve, unwrap one of the Smoked Salmon sausages and place in the centre of a plate. Arrange the cucumber strips into 12 crosses around the outside of the plate, so it resembles a clock face. Drizzle the dressing around and garnish with caviar and picked herbs.

Eat away.