Mousse of Rainbow Trout

• 450 g/1 lb trout, skin and bone removed
• 2 egg whites

To make the mousse, place the trout in a food processor and blend until smooth. Add the egg whites and the salt and continue to process until the whites and the salt are well worked into the mixture. It will then become very firm.

Pass this mixture through a fine sieve to remove any sinew. Place in the refrigerator for about ½ hour to rest and chill well. Gradually add the cream to the