How To make Creamy Trout Mousse
2 Trouts (6 oz ea. cleaned) *
1 Whole egg
1 Egg white
1/4 pt Olive or sunflower oil
5 tb Creamy yoghurt
1 ts Dijon mustard
1 1/4 ts Gelatine powder (or more)
Fresh parsley & tarragon 1/2 Cucumber
Caster sugar Tarragon vinegar *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. 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. 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. 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. 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. 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. 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. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias
How To make Creamy Trout Mousse's Videos
Smoked Trout Pâté
So easy to make, yet packs lots of flavour!
Ingredients
200gr (7 oz) smoked trout, flaked
1tbsp capers, chopped
2tbsp finely chopped red onion
juice from one lemon
1/3 cup cream cheese
1tsp dijon mustard
black pepper
Mix everything in a bowl. You can also blitz in a food processor, but I like mine chunky and rustic. Jar pâté and refrigerate.
Basic Smoked Fish Mousse
Looking for an elegant Good Friday appetiser? My smoked fish mousse has a wonderful flavour, smooth texture and is pretty fast to make.
Smoked fish, thickened cream, cream cheese, lemon juice, horseradish and salt and pepper are all you'll need. Remove the skin and bones from the fish and process the flesh in a food processor until smooth. Add the cream in a steady stream followed by the salt and pepper, lemon juice and horseradish. Transfer the mixture to a bowl and add the cream cheese and blend until well combined and smooth. To remove any lumps press the mixture through a fine sieve. To enhance the appearance, press the mixture into a fish mould then refrigerate until required and garnishing with fresh dill and fish roe.
by OneLoad.com
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▼ INGREDIENTS LIST:
- 250 g (8.8 oz) of boneless and skinless salmon fillets
- 150 g (5.3 oz) of smoked salmon
- 150 g (5.3 oz) of cream cheese at room temperature
- 1/4 teaspoon of salt
- 1/4 teaspoon of dried dill
- 1 teaspoon of fresh chives, chopped
- Freshly ground black pepper, to taste
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Recipe: Smoked trout mousse on a homemade cracker
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Smoked trout pâté
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