Instructions: Put the smoked salmon trimmings into a food processor and whiz to a coarse paste. In a bowl, softly whip the cream and add the yoghurt. Gently fold in the eggs and chives and then add the salmon. Season with the ground pepper and a little salt.

Melt the gelatine in the water and lemon juice and then stir into the mousse. Take a small rectangular dish which holds about 1 pint, grease it lightly with some oil, add the mousse, and leave for about 30 minutes in the fridge.

Cut the smoked salmon slices into 4 inch squares - if possible as sometimes the salmon can be odd shaped, and if so it is quite easy to patch so dont panic! Cut the egg and salmon mousse into squares and place a piece on top of the salmon slice. Fold over the edges of the salmon as if wrapping a present! Then tie with the ribbon, across twice and then tie a bow.

Repeat until all the mousse and salmon is finished. Sometimes you can get 6 servings, if the salmon is well cut and the eggs are large!

Place on a plate with a little caper sauce on the side and serve.

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