Because this recipe calls for uncooked egg yolks, you will want to use very fresh eggs (less than 5 days old) and make sure the mousse is eaten quickly after removing it from the refrigerator.
12 ounces smoked salmon
1/4 cup heavy cream
2 egg yolks
1 tablespoon lemon juice
1 tablespoon minced fresh sorrel or dill
Blend all ingredients to form a smooth puree in a blender or food processor. Arrange on a serving dish, forming mousse into an attractive shape.
Refrigerate at least 30 minutes and remove from refrigerator just before serving.