1 (1-pound) skinned salmon fillet
1 carrot, peeled and chopped
1 onion, peeled and chopped
1 bay leaf
1/2 cup fish stock (homemade or from one-quarter cube of fish bouillon)
1 1/2 teaspoons powdered gelatin
3 ounces dry white wine
1 tablespoon chopped, fresh chives
3 tablespoons full-fat mayonnaise
1/2 cup heavy cream, very lightly whipped
Salt and pepper, to taste
1 jar lumpfish roe (mock caviar), for serving
Melba toast or crostini, for serving
Place the salmon in a small saucepan with the carrot, onion, bay leaf and stock; poach, covered, over medium heat until lightly done.
In a small cup, sprinkle the gelatin over the wine and place cup in a pan of just-boiled water to dissolve gelatin; cool slightly.
Remove salmon from saucepan and place in bowl of a food processor, strain poaching liquid through a sieve and add to salmon; pulse to combine.
Pour gelatin into processor and blend well. Transfer mixture to a bowl and cool; add the chives and mayonnaise and fold in the whipped cream, then season to taste. If needed, whisk mixture to fully incorporate cream.
Spoon mixture into decorative or ring molds (or short sections of drain pipe). Refrigerate to set mousse.
To serve, unmold mousse onto a plate or spoon attractively onto a platter and top with the lumpfish roe. Or pipe onto the toast rounds. May be made a day ahead.
Makes 12 servings