Smoked trout mousse ( feb, 1997)
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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