Puree the smoked salmon (e.g. in the moulinette). Soak the gelatine in cold water. Whip the cream until stiff. Wash and finely chop the chervil. Heat the butter until it is liquid. Beat the egg yolks with the martini and white wine over steam until they are creamy. Drain the gelatine and stir into the warm egg mixture. Add the salmon, butter, lemon juice, a little salt and pepper and let cool. When the mixture starts to set, carefully fold in the chervil and cream.
Pour the finished mousse into a shallow bowl and let it cool and rest for half a day.
The smoked salmon mousse goes best with a small salad and a mild herb quark as a sauce with a little toast or baguette.
One tip:
Cut balls out of the mousse with a warm spoon and then serve or briefly put the whole bowl in warm water, turn it out and cut the mousse into slices with a warm knife.
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