I think I have said this before, but we get beautiful salmon here in Norway. Today we decided to try out a new salmon recipe and it was very more-ish. It was perfect for a light lunch, we served it with some melba toast and a light walnut and pear salad.
(1) Line ramekin dishes with clingfilm, then line the bases and sides with the sliced salmon. Remember to keep some salmon aside for the tops
(2) Mix the crème fraîche, lemon rind and lemon juice in a medium bowl. Flake in the fish and fold it into the crème fraîche mixture
(3) Divide between the lined moulds and then cover with the remaining salmon. Fold over any overhanging pieces of salmon. Cover the ramekins with clingfilm and chill in the fridge. (We made these the day before so this is a great make ahead dish)
(4) Serve with melba toast and salad
Note: If you begin to run out of sliced salmon you could alway just cut a circle of salmon to fit neatly at the bottom of your ramikin and then fill it up with the Salmon mousse.