Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      slices        smoked salmon
   1      sprigs        dill
   2                    tomato flesh -- chopped, to garnish
                        for the mousse
   3      oz            smoked salmon trimmings
   1      oz            smoked trout fillet
     1/4  pint          double cream
                        for the sauce
     1/4  pint          double cream
     1/4  pint          low-fat natural yogurt
                        juice of one lemon
                        sugar to taste
                        salt
                        black pepper -- freshly ground

Preparation:

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, yogurt 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 center 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. By Dan Freedman