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Ingredients
Trout Mousse
- Ingredients
- 300 grams trout (ready to cook, skinless)
- 150 grams Smoked trout (skinless)
- 2 egg whites
- 150 milliliters Whipped cream
- salt
- 1 splash lemon juice
- 1 tsp Horseradish (prepared)
- white peppers
- softened butter (for greasing)
- 3 sheets gelatin
- 150 milliliters white Port wine
- 1 bunch Cress
- 2 Tbsps scallions
Dice trout fillet and freeze for about 10 minutes. Mince smoked trout. Combine frozen trout, egg whites, a little cream and salt in a food processor. Take about 1/3 of the trout mixture and add smoked trout. Season both fillings with salt, lemon juice, mustard and pepper.
Preheat the oven to 160°C (approximately 325°F).
Add half of the smoked trout filling to a small buttered casserole or baking dish. Add half of the trout filling, then the other half of the smoked trout filling, then the remaining trout filling. Cover and place dish in a deep baking tray. Pour enough water into the deep baking tray so that half to the baking dish is covered. Bake for about 40 minutes.
Remove from oven and let cool.
Soften gelatine in cold water. Heat port wine, squeeze out gelatine and add to port wine. Remove from heat and let cool. Pour over cooled mousse and chill for 2 hours.
Use a cake ring to cut out an 8 cm (approximately 3 inch) circle of trout mousse. Mince watercress and mix with chives. Press mixture onto the edges of mousse and serve.