This smoked trout mousse can be served as an elegant starter or it’s perfect for a light lunch. It can be made with smoked mackerel which is much more economical (and has a stronger flavour) but for a special occasion, the trout is lovely. It’s a handy recipe to have as you can make it a few days ahead, indeed the flavour develops so this is preferable anyway or you can freeze it. Serve with warm melba toasts. Splendid.
SMOKED TROUT MOUSSE
Makes 8
Approx. 250g smoked trout fillets, remove the skin if necessary
Juice of 2/3 medium lemons
Approx. 300ml double cream-you may not need it all or you may need a little more!
Black pepper
Freshly ground sea salt
- Mash the fillets in a small mixing bowl. Remove any small bones if necessary.
- Remove zest from one of the lemons and keep for decoration. Juice 2 lemons and add to the fish. Don’t juice the third until later- it may not be needed.
- Add half the cream and beat gently with a wooden spoon. Season with black pepper and sea salt. Taste and adjust, add more fresh lemon juice if necessary and more cream until you have a soft, dropping consistency. This will firm up in the fridge.
- Pour into 8 x size 2 ramekins. Wipe around the top with kitchen paper to get a clean edge.
- Cover each one with foil and then leave in the fridge to firm up for at least 5 hours.
- Before serving allow them to come to room temp and serve with hot buttered toast for a starter or a salad and crusty bread if for lunch.
To prepare ahead; Keeps well in the fridge for 4-5 days and flavour improves.
To freeze: Cover with foil and freeze for up to 6 weeks. Allow to fully defrost and come to room temp before serving