Home Smoked Trout Mousse

Ingredients

 

4 smoked trout fillets

200ml double cream – semi whipped

1 gelatine leave

juice of 1 lemon

horseradish to taste

seasoning

1 tbsp dill - chopped

 

 

Method

 

• Blend trout fillets in food processor

 

• Soak gelatine leaf in cold water for at least 30mn, when soft remove from water, place in a small bowl and gently warm up until it turns to liquid

 

• Mix 1 tbsp of cream into the gelatine

 

• Remove the fish from the blender and put into a separate bowl, quickly mix the gelatine in and fold in the remainder of the cream

 

• Add horseradish, lemon juice & seasoning to taste

 

• Place in desired mould and chill in refrigerator. It is now ready to use.

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• Alternatively you can let it set overnight, then shape some quenelles with two spoons.