Yield: 1 servings
|225 grams||Smoked trout|
|4 tablespoons||Double cream|
|\N \N||Salt and fresh ground black pepper|
|\N \N||Fresh squeezed lemon juice; to taste|
|1 tablespoon||Horseradish sauce; (1 to 2)|
|450 grams||Cream cheese; at room temperature|
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.