This is a very 1960s type of mousse, when the thrill of the avocado had just about reached us. However, it is always very good and I like to eat it with hot brown toast and a squeeze of lemon on the side.
Skin and bone the trout, peel and stone the avocado and liquidise. Blend with crème fraîche, lemon juice, lemon rind, salt and pepper. Place half the mixture in a ramekin dish, cover with a layer of shrimps and then with the remaining mixture. Chill the mousse well before serving.
© 1998 Jennifer Paterson. All rights reserved.