Blend the smoked salmon with lemon juice in a food processor until smooth. Add a pinch of salt, some freshly ground black pepper, and a hint of nutmeg. This creates a rich, seasoned base that’s bursting with flavor.

Fold in the single cream first to soften the texture, then gently stir in the whipped double cream. Be careful not to knock the air out! You want to keep that cloud-like texture intact.

Carefully fold in the stiffly beaten egg whites using a spatula. Use a light hand—think ballet, not boxing. The goal is to make the mousse airy, not soupy.

Mix in a bit of cooled aspic jelly. Pour the mousse into a mold or ramekins and refrigerate for at least 3 hours until firm. You’ll be amazed how it holds shape while staying silky smooth.

For a final touch, spoon cooked green peas on the side or base. Their sweetness plays beautifully with the salty salmon. Plus, they look great.