Smoked trout mousse ( feb, 1997)

Yield: 1 Servings

Measure Ingredient
4 Smoked trouts
2 packs Unflavored gelatin
2 cups Clarified fish stock
1½ cup Fresh cream
½ cup Cream cheese
¼ cup Mayonnaise
1 Onion
2 tablespoons Dry Madeira or Sherry
Salt and white pepper; to taste
Tomato; olives and bell pepper, to decorate

Dissolve 1 pkg gelatine with the fish stock and Madeira wine. Stir over an ice bath until it resembles egg white. Pour ½ the fish gelatine into fish mold and keep turning to coat, holding mold over an ice bath or place it in freezer. Decorate with 2 slices pitted black olives dipped in gelatine for the eyes. Use slices of red bell pepper for the fins in the same way and a slice of tomato for the mouth. Chill.

Prepare mousse: Dissolve 2nd pkg gelatine in a little water . Process onions, add skinned and boned trouts along with the rest of the ingredients and process 1 minute. Add dissolved gelatin and process just to blend. Pour over fish gelatin in mold. Chill until firm. Pour rest of gelatin on top.

Chill at least 6 hours. Unmold onto a serving dish, surround with shredded lettuce.

NOTES : This makes an impressive buffet dish. If you wish, you may omit the fish stock part and make just the mousse.

Recipe by: Miriam P. Posvolsky

Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 15, 1997

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