Creamy Trout Mousse Recipe

Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used.

Serves 6 as an appetizer, or 3 as a light lunch.

If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4 for 30 minutes, then cool, skin, bone and flake - there should be about 8 ounces of cooked flesh.

Step 1

Separate the egg and use the yolk to make mayonnaise: season it with salt and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to thin and flavour the sauce.

Step 2

Put the prepared fish into a food processor. Add the mustard, yoghurt and 1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a perfectly smooth puree. Soak the gelatine (more may be necessary in hot weather) in 3 tablespoons cold water, let it soften and swell, then dissolve over low heat.

Step 3

Cool for a minute or two before adding the liquid gelatine to the fish puree: pour it on in a thin stream while the machine is running. Carefully and gradually beat the fish puree into the mayonnaise.

Step 4

Quickly whisk the egg whites to snowy peaks and fold them into the fish puree. Taste and adjust the seasoning. Divide the mixture between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3 hours until set to a soft cream.

Step 5

Seed the cucumber but do not peel. Chop it finely, sprinkle it with 1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon vinegar, and set aside for a couple of hours to draw out some of the cucumber juices.

Step 6

Drain and pat dry. Top each mousse immediately before serving with a small spoonful of the cucumber - a good crunchy contrast to the soft textured mousse - and garnish with a tarragon leaf. Oatcakes that have been gently warmed in the oven go well with this dish.

Things You'll Need

  • 2 Trouts (6 oz ea. cleaned) *
  • 1 Whole egg
  • 1 Egg white
  • 1/4pt Olive or sunflower oil
  • 5tb Creamy yoghurt
  • 1ts Dijon mustard
  • 1 1/4ts Gelatine powder (or more)
  • Fresh parsley & tarragon
  • 1/2 Cucumber
  • Caster sugar
  • Tarragon vinegar

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