Smoked salmon with cucumber and lemon dressing

Method

1. Put the salmon trimmings into a food processor and whizz for 1 minute. Add the egg white, cayenne pepper and some salt and whizz for a few seconds more. Chill the mixture for 10 minutes in the processor bowl.
2. Meanwhile, soak the gelatine leaves in cold water for 4 minutes. Warm the brandy in a small pan. Lift the gelatine out of the water, add to the brandy and leave to dissolve. Keep warm.
3. Return the processor bowl to the machine and, with the motor running, slowly add the cream, then the brandy. Transfer to a bowl and gradually beat in the lemon juice. Season and chill for up to 1 hour, until softly set and holding its shape.
4. Put 1 slice of smoked salmon on a piece of cling film. Spoon some of the mousse along 1 short edge, carefully roll up and wrap in the cling film. Repeat with the remaining salmon. Chill for 1 hour to firm up.
5. To serve, unwrap the salmon rolls and put onto plates. Pile some cucumber strips alongside. Drizzle with a lemon and olive oil dressing and garnish with dill.