Smoked Salmon Mousse with Whisky Jelly

Place all the ingredients except the capers in a food processor.

Pulse until a pâté forms which still has some texture to it and is not a purée.

Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice.

For the Jelly

Heat the whisky until warm

Add the sugar and stir until dissolved

Stir in the gel sachet until the liquid thickens

Pour over the salmon pate - do this quickly before the gel sets too much

Serve with sliced bread, such as stout soda bread, and large caper berries.