Place the fresh salmon in simmering water. Add a slice of lemon and salt. Cook for about 8 minutes. Let it cool down completely. Remove the skin and any small bones before using.

Take your smoked salmon and chop it roughly. Small pieces help the food processor work faster. Ensure the salmon is cold for the best texture. Set aside a small amount for garnish later.

Put both types of salmon into the food processor. Pulse a few times until finely chopped. Do not turn it into a paste yet. You want a bit of texture for a rustic feel.

Add the softened cream cheese to the processor. Pour in the lemon juice and add the zest. Pulse again until the mixture is smooth. Scrape down the sides with a spatula often.

Add the fresh dill and black pepper. If you like heat, add the horseradish now. Pulse one last time to mix them in. Taste the mixture before adding any extra salt.

Transfer the mixture to a large bowl. Gently fold in the whipped heavy cream. Use a slow motion to keep the air inside. This makes the mousse very light and fluffy.

Spoon the mousse into small ramekins. Cover them with plastic wrap. Place them in the fridge for at least two hours. Overnight is even better for the flavors to blend.

Before serving, add a sprig of fresh dill. Put a small piece of smoked salmon on top. Serve with warm toast or crispy crackers. Your guests will be very impressed!