Smoked Trout, Avocado and Shrimp Mousse

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

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

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

Fish course
Pescatarian
Gluten-free
Spicy

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.