Smoked Salmon Mousse with Watercress
Soak gelatin in cold water. Heat milk in a pan and dissolve gelatin. Allow to cool slightly. Cut half of the salmon into small pieces, place in a bowl and puree finely with an immersion blender with yogurt. Add mayonnaise, shallots and lemon juice to the bowl and mix and season to taste with salt, white pepper, Tabasco, pepper and dill. Add dissolved gelatin and stir. Whip cream until stiff, add to the bowl and fold into salmon mixture. Arrange salmon mixture in 4 small ramekins, smooth surface and leave to set in the refrigerator for about 4 hours.
Rinse watercress, trim and spin dry.
To serve, remove mousse from the ramekins, to create best results briefly dip ramekin in hot water and turn upside down onto plates. Arrange on plates, cover with remaining salmon and garnish with watercress and chives.