Instructions: To make the mousse, puree the Salmon trimmings and smoked trout in a food processor or blender, then rub through a very fine sieve. Place the puree in a bowl and set over crushed ice. using a wooden spoon, gradually beat in the cream until the mixture has the consistency of a light mousse.

To make the sauce, carefully mix together the cream, yoghurt and lemon juice. Add a little sugar if you want some extra sweetness and season to taste with salt and pepper.

Place a spoonful of mousse in the centre of each slice of smoked salon and fold over to form a neat parcel. Pour some of the sauce on to four individual plates and arrange two parcels on each. Garnish with the dill and a little chopped tomato.

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