Place the fish in a small casserole with the bay leaf and the water. Cover and cook for 4 - 6 minutes on HIGH or until the fish flakes.

Remove the skin and bones and put the fish into a food processor or blender. Reserve the cooking liquid. Process the fish with the cheese, tomato puree, lemon juice, dill, salt and Tabasco until smooth. Add the reserved liquid as necessary if the mixture is too thick.

Spoon into mounds on 4 small serving dishes and chill until firm. Before serving, spread 1 tbsp of mayonnaise carefully over each mound of salmon mousse.

Cut the slices of smoked salmon to size and press onto the mayonnaise carefully to cover the mousse completely Leave at room temperature for about 30 minutes before serving. Garnish with the slices of cucumber and lemon and the fresh dill.