Tuna Mousse

Here's a little something inspired by a starter I had in a restaurant when I was back in Denmark recently. It's built around a basic tuna mousse, which has been pimped up with some salmon. You'll need:

Mousse:
2-3 cans of tuna
1 onion
1 tbsp freshly cut dill
1 tsp lemon juice
2 leafs of gelatine
1/2 dl whipping cream
1/4 l. crème fraîche
Fresh Dill
Decoration:
Smoked salmon
Mixed lettuce
Capers
Lemon Cubes (Lemon juice+gelatine, recipe at the end)

Start by softeing the gelatine in cold water for 5 minutes.

Break up and crush the tuna. Shred the onion into the tuna.

Add salt (not too much, the tuna might be quie salt. You can always adjust later), white pepper and freshly chopped dill.

Whip the cream.

Mix the cream and crème fraîche into the tuna. Taste for salt.

Heat up the gelatine with a bit of the water in the microwave or over bain-marie. Stir it until it is completely disolved. Mix it into the tuna.

Pour it into individual, buttered ramekins or a bread tin. Place in fridge for minimum 4 hours or better, overnight. Once you are going to serve, place them in warm water for a few minutes which will help them slide out. Furthermore, you can losen them around the edges with a knife.

For making lemon squares, which basically is a lemon-jello cube instead of squeesing fresh lemon over the final dish, you take the juice from a lemon.

Pour it into some softened gelatine (see above). Heat it up carefully in a microwave and stir to disolve the gelatine. Pour in to a greased tray and cool off until it stiffens. Cut into to tiny squares.

Plate the dish with the mousse, salmon, some lettuce, capers, the lemon squares and sprinkle some fresh dill over it.