200g + of smoked salmon - quality shows
tub of cream cheese - garlic and herb was a happy accident
Lemon - juice and zest but don't obsess about the zest
Horseradish - tablespoon or so - it's a moveable feast, depending on the heat of the horseradish. If you can get raw that would be AWESOME!
Beetroot - I used vacuum packed for the first go at this and it was fine but I think I used more in order to get the flavour at the expense of the texture. If you can cook beetroot from scratch and use that the flavour and colour will be much more pronounced
Double cream - just a spoonful or two to loosen and lighten the mousse.
Some dill might be good - not tried that yet
In no particular order...
Line a suitable receptacle(s) with cling film then line with salmon (I would go with a 50:50 ratio of salmon on the outside to what you put in the mousse but if the salmon is quite strong then you might want to take down the proportion you use in the mousse.
Chop beetroot into roughly 1cm cubes. Put them and salmon into food processor, add lemon juice. Blitz. Add cream, cream cheese, PEPPER, HORSERADISH. DON'T FORGET THE HORSERADISH. Process, scrape down, taste, decide what needs adjusting.
Place into the salmon bowls, fold over the cling film and chill - it will need a minimum 2-3 hours, depending on the size of the container and can happily stay for 48 hours.
Serve with capers, beetroot carpaccio, sour cream, cornichons - use your imagination or look in the cupboard for that jar of caviar.