Smoked trout mousse

Name: Smoked trout mousse (Cauliflower 3 ways and Royal Oscietra caviar)
Yield: Makes 8
Ingredients: 20 g glycerine; 12 g Maldon salt; Extra virgin olive oil, dash; 1 purple cauliflower; Kosher salt & pepper; 1 lemon, zested; 2 g chives, chopped; Kosher salt & pepper; 1 L milk, enough to cover; 1 romanesco cauliflower; Kosher salt; 1 golden cauliflower; 1 tbsp black curry powder; 1 white cauliflower; Royal Oscietra caviar; 2 small smoked trout fillets, cut into 8 diamond shapes (4cm x 1.5cm); 300 g smoked trout; 400 ml single cream; 1 tsp lemon zest; 1 tsp truffle oil; 1 g cayenne pepper; Calendula flower petals; Micro Firestix edible flowers

Cauliflower 3 ways and Royal Oscietra caviar

Preparation info

Makes
8

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Trout mousse

300 g smoked trout
400 ml single cream
1

Starter
Pescatarian
Gluten-free

Method

Trout mousse

Mix all together and freeze at -22 C for 24 hours. Churn twice. If using an icream machine, blend first.

Purple cauliflower couscous

Remove the purple cauliflower florets and blend for 15 secs. Place in a bowl and mix with extra virgin olive oil, lemon zest, salt, pepper and chives.