Boil the kippers in salt water.
Cover a greaseproof tray in foil and line four mousse rings with smoked salmon, with some of the slices protruding over the edge.
When the kippers are boiled, refresh in cold running water for 3-5 minutes. Then fillet, skin and place them in a blender.
Switch the blender on and gradually add the cream.
Add the chives.
Fill the mousse rings with the blender mixture and shake the tray to ensure there are no air pockets underneath.
Fold over the ends of the smoked salmon slices and turn the mousses over. Cover in cling film and place in the refrigerator.
Place approximately six slices of the cucumber flesh in the centre of each plate.
Remove the mousse from the refrigerator and ease from the mousse rings, turning upside down, on top of the cucumber bed.
Criss-cross more strips of cucumber skin and the tomato strips on top of the mousse and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.