350gm (12oz) piece of skinless salmon fillet, any bones removed
450ml (¾ pint) hot fish stock
250g (9oz) smoked salmon or trout slices
10ml (2 tsp) powdered gelatine
30ml (2 tbsp) lemon juice
10 sprigs of parsley
small handful dill sprigs
10 ml (2 tsp) snipped fresh chives
225g (8oz) hot smoked trout fillets, flaked
75g (30z) crème fraîche
30ml (2 tbsp) hot horseradish sauce
225g (8oz) curd cheese
salt and freshly ground black pepper
fresh chives, to garnish