Smoked Trout Mousse

1. 1

   Crumble trout into a small saucepan.

2. 2

   Add 1 1/2 cups cream and stir.

3. 3

   Bring to a simmer and cook gently over medium-low heat 10 minutes.

4. 4

   Pour mixture into a blender and puree.

5. 5

   Pass through a fine sieve into a metal bowl.

6. 6

   Stir in lemon juice, horseradish and salt.

7. 7

   In a glass measure, place the water.

8. 8

   Sprinkle gelatin on top.

9. 9

   When absorbed, put glass measure in a saucepan of simmering water until gelatin dissolves.

10. 10

    Stir this mixture into the trout mixture.

11. 11

    Whip remaining 1 cup heavy cream until firm but not dry.

12. 12

    Fold into trout mixture.

13. 13

    Rinse another metal bowl or a mold with ice water.

14. 14

    Scrape mousse into the bowl or mold.

15. 15

    Chill 1 hour or, tightly covered, overnight.

16. 16

    Unmold by dipping bowl or mold into very hot water and inverting onto a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.