Finely chop the pickled cucumbers. Blend the butter, both types of salmon and shallots into a smooth paste. Mix with the pickled cucumbers. Season to taste.

Place cling film into the moulds. Put the mousse into the moulds, finely press and smooth the surface. Put in the fridge for at least 2 hours. Put the mousse onto plates, take the cling film off. Garnish with flakes of smoked salmon and herbs.

Enjoy your meal!