Preparation time:: 5 minutes
Marinating time: 1 hour
 

1. Soak the bread in 100 ml (6 Tbsp.) cold water.
2. Peel the cucumber, celery and peppers and dice them finely. Set aside a small amount of the vegetables and liquefy the rest in a blender with the tomatoes, drained bread and garlic.
3. Cut the fresh salmon into small cubes, toss with the lemon juice and marinate with the olive oil for 1 hour.
4. Reserve a little of the diced salmon and blend the rest with the smoked salmon.
5. Season the mousse and sprinkle with chopped chives.
6. Add the marinating oil to the gazpacho.
7. Pour the mousse into glasses and finish with the gazpacho.
8. Garnish with the reserved diced vegetables and marinated salmon. Serve well chilled.