• 250g fresh salmon, skinned and boned

• 1 large egg

• 150ml creme fraiche

• 1/2 tsp chopped dill, plus extra for garnish

• Knob of butter

• Salt & pepper
• Butter for greasing

Hot salmon and dill mousse is a favourite on our retreat in France. We use lots of fresh salmon which makes a protein packed dinner lightened by the creme fraiche and eggs.

Method for hot salmon and dill mousse:

1. Heat the oven to 180C and grease 4 cocotte/ramekin dishes with butter.
2. Cut the salmon into smaller pieces and place in bowl of food processor. Give a quick few blitz to begin to break down the salmon.
3. Add the egg and creme fraiche and process for a couple of minutes util the mixture is smooth but there’s still visible flecks of salmon.
4. Season with salt and pepper and mix in the fresh dill.
5. Cook the mouse in a ban marie in the oven for 15-20 mins or until the mixture is set.
6. To serve, gently tip the mouse onto a plate and release from cocotte dish. Add a sauce of your choice and freshly chopped dill.

We like to serve the salmon and dill mousse with seasonal greens.