This chunky Salmon Mousse is made with hot smoked salmon and cold smoked salmon. Hot being the salmon that is smoked in hot smoke so that it cooks; and cold being the stuff that is cured in smoke and served thinly sliced. I buy the cold smoked salmon pieces rather than the expensive slices. Hot smoked salmon is available in vacuum packed packets beside the cold smoked salmon in New Zealand. This mousse could also be made with poached or baked salmon, tinned salmon or even tuna fish made to look like salmon. My mum and I once made it with pilchards when we ran out of salmon and tuna! Our excuse was that it was 1981 in Tonga, supplies on the island were running a bit low and we were cooking for 35 people for a Burns Supper. We just used the white bits from the tinned pilchards (the dog loved the dark bits!) and added some red food colouring! “What has salmon mousse got to do with a Burns Supper?” I hear you ask. Well, Scottish food is served at this event to celebrate the great Scottish Bard, Robert Burns, on the 25th January. January in Tonga is very hot so you don’t really want something hot like Scotch Broth. We decided that in an ideal situation we would serve Scottish smoked salmon. No Scottish smoked salmon to hand, or even anyone’s smoked salmon so Mum decided salmon mousse was the next best thing. Then we couldn’t find enough tins of salmon!! I don’t recommend our pilchard recipe. This is the best recipe.