Name: Smoked Salmon Trout Mousse with Fennel
Yield: Serves 4-6
Ingredients: extra sprigs and flowers (if available) of fennel to garnish; a good pinch of ground allspice; 2-3 teaspoons elderflower vinegar or Pernod; 2 tablespoons orange juice; 120 g (4 oz) clotted cream; ½ teaspoon finely grated orange zest; 120 g (4 oz) unsalted butter, softened; 120 g (4 oz) smoked salmon trout, sliced; 3-4 sprigs of fennel leaves, chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

This creamy-pink well-flavoured mousse is nicest served as a first course with a small salad of young leaves and hot Melba toast.

Ingredients

120 g (4 oz) smoked salmon trout, sliced
3-4 sprigs of fennel leaves

Method

Flake the salmon trout into the bowl of a food processor, add the chopped fennel and butter and process until well mixed. Add the cream, orange zest and juice, allspice and vinegar or Pernod and process until well mixed but not too smooth.

Spoon the mousse into a dish and smooth level. Cover and chill for 1-2 hours. Garnish with the sprigs of fennel before serving.