Name: Smoked Trout, Avocado and Shrimp Mousse
Ingredients: 2 tbsp finely grated lemon rind; juice of ½ a lemon; 300ml/1 pint crème fraîche; 1 ripe avocado; 2 fillets (225-275g/8-10oz) smoked trout; 150g/6oz cooked and shelled shrimps; salt and freshly ground black pepper

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.

Ingredients

2 fillets (225-275g/8-10oz) smoked trout
1

Method

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.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of