Salmon mousse

Preparation:

Preparation: Prepare the fumet by boiling the herbs in a liter of salted water in a fish kettle with 4-5 peppercorns. When the vegetables are cooked, remove them with a slotted spoon, let the broth cool down, add the white wine and add the salmon, well emptied and scaled. Cover, bring to the boil and reduce the heat to a minimum: the fish must simmer very slowly, otherwise it will break. In about 15 minutes the salmon will be cooked: drain it as soon as you see that the eye has blanched and protrudes. Remove the skin and remove the thorns with great care, collect the pulp (it doesn't matter if it crumbles as long as it is perfectly cleaned) in a bowl and when it is cold, pass it through a food processor until it becomes a paste. In the meantime, you will have softened the butter. Whip it with a whisk until it becomes white and soft and, still whisking, stir in the salmon, adding a few drops of lemon from time to time. Season with salt and lemon, gently incorporate the whipped cream and when you have obtained a thick and soft cream all equally pink, pour the mousse into the container in which you want to serve it and keep it for at least a couple of hours in the refrigerator. The container can be made of crystal but then be careful that it does not break when it comes out of the freezing cold in the heat of the kitchen. The mousse is served with a spoon, it can be garnished on top with a few capers and half slices of lemon, and served accompanied by toasted bread on which to spread it with a fish knife.