For the mousses: 12oz/350g lemon sole fillets, skinned 3 egg whites 1/2pt/300ml double cream 4oz/100g smoked salmon trimmings 1 Tbs. fresh dill, chopped salt 1/2 tsp. cayenne pepper 1 Tbs. lemon juice For the sauce: 2 Tbs. oil 1 onion, peeled and finely chopped 1 red pepper de-seeded and diced 1 small carrot, peeled and diced wineglass dry white wine 1/4pt/150ml vegetable stock 2 Tbs. double cream smoked salmon roses and dill sprigs for decoration
Instructions
1) Whizz lemon sole fillets in a processor until smooth.
Add egg whites and whizz again.
2) Transfer to a bowl and beat in cream. Stir in smoked salmon and dill. Season with salt, cayenne pepper and lemon juice.
3) Spoon into oiled timbale molds or ramekins. Cook in a bain-marie half full of boiling water at 350F, 180C for 20 minutes or until mousses are set.
4) Meanwhile make the sauce. Heat oil in a pan and fry onion, pepper and carrot until softened. Pour over wine and stock and bring to the boil. Simmer covered for 5 minutes, or until vegetables are cooked. Season. Whizz in a processor and stir in cream. Reserve.
5) Turn out mousses on to individual plates and serve with a puddle of red pepper sauce. Decorate with smoked salmon roses and dill sprigs.
