Salmon Mousse with Cheese from The Game Cookbook by Clarissa Dickson Wright and Johnny Scott

Ingredients

• salt and pepper
• juice of 1 lemon
• 1 teaspoon dry sherry
• 2 gherkins, finely chopped
• 6 ounces cream cheese (about ⅔ cup)
• 2 ounces baby fava beans or petite peas (about ½ cup)
• 1¼ cups cream
• 1 envelope of gelatin
• 1 tablespoon summer savory or flat-leaf parsley, chopped
• 1 shallot, finely chopped (if unavailable, use 1 tablespoon chopped mild onion)
• 1 pound cooked salmon
• ½ cup sour cream