1. Preparation: Grease molds lightly. Blend all the <Sauce> ingredients in a bowl.

2. Place 3 tablespoons water and the gelatin in a microwave-safe bowl. Stir with a fork and let it stand for 5 minutes. Cook on HIGH (1200W) for 10 seconds to dissolve the gelatin.

3. Place the smoked salmon, the milk and a half of the whipping cream in a food processor. Whirl for 10 – 20 seconds or until it becomes smooth.

4. Add the remaining whipping cream and whirl. Add the gelatin and whirl for 10 seconds to make it smooth. Pour into 4 individual molds. Refrigerate until they become firm.

5. To remove the mousse from the molds, wet fingers with water and press the surface of mousse to let air in between the mold and the mousse. Place a serving plate on top of the mold and invert. To serve, spoon some <Sauce> over each mousse and garnish with chervil or parsley.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.