Artichoke hearts and salmon with Beaufort mousse

Preparation

1. Cut the Beaufort into pieces to make it easier to grate.
   Pour the cream into a saucepan. Add the grated Beaufort and mix.
   Melt the cheese on a low heat, stirring continuously.
   Turn off the heat, and mix vigorously before pouring the mixture into a bowl.

2. Leave the mixture to cool in the refrigerator for at least an hour.
   Remove the bowl from the refrigerator and whip the mixture with an electric beater.
   Taste, and add some pepper. (It’s usually not necessary to add salt to the mousse.)

3. Beat with one or two turns of the beater around the bowl.
   Drain the artichoke hearts, rinse them and place them in a saucepan of boiling water with a dash of lemon added.
   Leave them to soften for a few minutes.

4. Fill the artichoke hearts with the Beaufort mousse and finish off the dish with a slice of smoked salmon.

   Serve cool with a green salad enhanced with some nut oil.