Smoked Trout Mousse On Salad

1. 1

   Soak the gelatin in a bowl of cold water for 5 minutes to soften. In a food processor, blend the smoked trout fillets, shallots and creme fraiche or sour cream until smooth. Season with salt, pepper and dill to taste. Take the gelatin from the water and squeeze out any excess. Add 1 tbsp of the trout puree to the gelatin and mix well before fully incorporating the remainder. Whip 1/3 cup cream and stir into the puree, cover and refrigerate for 2 hours until the mousse is firm.

2. 2

   Zest the lemon and finely dice the zest. Cut the lemon in half and juice one half and cut the other half into wedges. Mix 1/3 cup cream with the lemon juice, sugar and a pinch of salt.

3. 3

   To serve, make a bed of lettuce leaves, drizzle with the dressing and sprinkle with tomato pieces and lemon zest. Using a spoon, form the mousse into small mounds and place on top of the salad. Garnish with lemon wedges and dill.

* Per serving · 4 servings · Values may vary.