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
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!
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