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1
Lightly oil a straight-sided 2-cup mold or souffle dish.
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2
In a food processor puree trout with 1/4 cup cream, butter, lemon juice, and salt until smooth and transfer to a bowl.
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3
In a very small saucepan sprinkle gelatin over water and let soften 1 minute.
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4
Heat mixture over moderately low heat, stirring, just until gelatin is dissolved (do not let boil) and cool to room temperature.
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5
In a bowl with an electric mixer beat remaining 1/2 cup cream until it just holds stiff peaks and fold into trout puree with gelatin mixture and salt to taste until combined well.
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6
Spoon half of mousse into mold or souffle dish and smooth top.
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7
Spoon roe evenly over mousse (roe will not cover mousse completely) and sprinkle evenly with dill.
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8
Spoon remaining mousse over dill, spreading mousse evenly (being careful not to disturb roe and dill), and gently smooth surface.
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9
Chill mousse, covered, at least 12 hours and up to 2 days.
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10
To unmold mousse, run a thin knife around edge of mold or souffle dish and dip bottom into a bowl of hot water 5 seconds.
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11
Invert mousse onto a plate and cut into 8 wedges (reserve 2 wedges for another use).
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12
Put sesame seeds in a shallow bowl and carefully dip outside edge of each wedge in seeds to coat.
