Authentic Scottish Salmon & Dill Mousse

Poach fresh salmon fillets until tender, then flake and cool.

Finely chop smoked Scottish salmon.

Blend the cooked salmon, smoked salmon, cream cheese, lemon juice, and plenty of fresh dill until smooth.

Gently fold in lightly whipped double cream for a lighter texture.

Season with black pepper and a pinch of cayenne.

Spoon into ramekins and chill in the fridge for at least 2 hours.

Serve with melba toast or oatcakes.