Add the fish stock, pureed smoked salmon, lemon juice, Worcestershire sauce, seasoning and dill and continue to whip at top speed until the required volume has been achieved.
Line a mould with cling film. Place the sliced salmon on the bottom and around the sides of the mould. Fill with the salmon mixture and top with a layer of sliced salmon. Chill for at least 4 hours (preferably over night).
|calorific value||6732 kJ|
|calorific value||773 kJ|