Smoked Salmon Mousse in Sesame Seed Cone with Horseradish Philadelphia and Caviar

1. Place the smoked salmon and cayenne pepper into a food processor and blitz until fine. Add 300g of the Philly and continue to blitz until well combined. 2. In a separate bowl, whisk the whipping cream to soft peaks. Gently fold the salmon and Philly mixture into the cream along with the juice and zest of the lemons. Place into piping bags and leave to set slightly in the fridge. An hour should be plenty of time. 3. Combine the grated horseradish with the remaining 100g of Philadelphia and season with salt and pepper. 4. When ready to serve, pipe the salmon mousse into the cones, garnish with very small amounts of the horseradish cream, a few fish eggs and a sprig of dill or chive.