Soak gelatine in cold water. Wash the cress and dill, shake dry, pluck the leaves and dill flags from the stalks. Mix spring onions and cress, except for a little bit for garnishing, in the universal chopper. Puree salmon, lemon juice, dill, except for a little bit for garnishing, and 4 tablespoons of double cream, season with cayenne pepper
Whip the rest of the double cream until stiff. Mix half each with the salmon mixture and the cress mixture. Season cress mixture with salt and pepper. Squeeze the gelatine. Dissolve 3 sheets of gelatine separately and stir each into the salmon mixture and the cress mixture
Beat the egg white until stiff and fold into the salmon mixture. Divide the salmon mixture into 8 glasses (approx. 120 ml each). Pour the cress mixture onto them. Chill for at least 4 hours until the mousse is firm. Garnish with dill and cress. Roasted brown bread tastes good with it
waiting time approx. 4 hours