Annie writes: "This is the easiest, tastiest mousse you'll ever make. Try it."

Ingredients

225g fresh salmon fillet.

225g smoked salmon.

3tbs lemon juice.

225ml crème fraiche.

2tbs finely chopped dill.

2tsp pink peppercorns.

50g salmon roe.

Fresh dill for garnish.

Method

Place the salmon in a frying pan, cover with water and add a bayleaf.

Bring to the boil, simmer for 1min, remove from heat and allow to cool. Remove from the liquid.

Cut both salmons into 2cm chunks and whiz gently in food processor.

Transfer to a bowl and stir in the lemon juice, crème fraiche and dill.

Gently crush the peppercorns and add to the mousse mixture.

Carefully fold in the roe.

Serve a big dollop on toast with a feather of dill.