In a soufflé dish or in muffin cups layer the smoked salmon at the bottom and around the sides.

Microwave the gelatin for 3 minutes.

In a bowl, mix the mayonnaise, yogurt, horseradish sauce, lemon juice , lemon peel and gelatin.

Add the smoked trout, chopped dill, martini (or gin), beaten cream and beaten egg whites.

Mix the ingredients gently with a rubber spatula and spoon the mixture into the prepared dish. Refrigerate for 4 hours.

Prepare a decorated serving plate with arugula, lemon wedges and sliced hard boiled eggs (sprinkle with paprika and parsley).

To unmold mousse, run a knife around the edge of mold and carefully turn it over on the serving plate.