Smoked trout mousse
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Smoked trout |
| 4 | tablespoons | Double cream |
| Salt and fresh ground black pepper | ||
| Fresh squeezed lemon juice; to taste | ||
| 1 | tablespoon | Horseradish sauce; (1 to 2) |
| 450 | grams | Cream cheese; at room temperature |
Directions
1 Remove the skin and bones off the smoked trout and put the flesh into the bowl of a food processor. Chop finely, and with the machine still running, add the cream steadily. Add salt, pepper, lemon juice and horseradish and mix.
2 In a separate bowl soften the cheese, and add the trout mixture. Blend well (for a very fine mousse, the mix can be pressed through a fine sieve.
It should be piped, so the sieving isn't strictly necessary). Pipe the mousse onto the biscuits and add your own topping.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.