Trout Mousse

• 1¼ lb (550 g) trout, boned and skinned
• 3–4 tablespoons salt

Season the trout with salt and pepper and purée in the liquidiser. Pour in the cream and whizz for a few seconds more. Chill this mixture for 5 minutes or so in the deep freeze, and then fold in the beaten egg whites.

Set the oven to gas mark 5/375°F/190°C. Butter individual dishes and fill with the trout mixture. Place the dishes into a baking tray half-filled with water and cook in th