for 2 person

1 dl	cream, beaten until stiff
70 g	Fine Food Kenai Wild Red Salmon, very finely chopped
a little	organic lemon, use a little grated zest and 1 tsp of juice
1 tsp	dill, finely chopped
	salt and pepper to taste
200 g	Fine Food Pappardelle all'uovo

How it's done

Carefully combine the cream, smoked salmon, lemon zest, juice and dill, season with salt and pepper. Using two tablespoons, shape the mousse into quenelles, transfer to a sheet of baking paper, chill. Plate up the hot pappardelle and stir 1 tbsp of cooking water into each serving. Top with the quenelles and garnish with dill.

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