Smoked Trout and Horseradish Mousse

Name: Smoked Trout and Horseradish Mousse
Ingredients: 2 tbsp chopped parsley; 2 large egg whites; 3 smoked trout; Freshly ground black pepper; ½ pint/285 ml double cream, whipped; 4 tsp grated horseradish (preferably not horseradish sauce); 4 tsp grated horseradish (preferably not horseradish sauce); 2 tbsp cold water; 1 sachet of gelatine powder (½ oz/14 g); ½ pint/285 ml single cream; 4 tbsp lemon juice

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a rich first course. I like to make it in ramekins and unmould each on to a serving plate. Serve brown toast or bread to accompany the mousse. It is delicious served with grated apples and horseradish mixed into crème fraîche as an accompanying dressing.

Ingredients

3 smoked trout
½ pint/285 ml single cream
4

Starter
Main course

Method

Flake the fish from the smoked trout, removing all bones and skin. Put the flaked fish into a food processor. Whiz, adding the single cream, until you have a smooth purée.

Measure the lemon juice and cold water into a small saucepan and sprinkle the gelatine over the liquid. Let it soak, then heat gently to dissolve the gelatine in the liquid, taking care not to let the liquid boil. Coo