Creamy Trout Mousse
Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used.
Make smaller protions and serve as an appetizer.
Oatcakes that have been gently warmed in the oven go well with this dish. 105
cleaned, about 2
or sunflower oil
seeded, chopped finely
Poach fresh trout in the oven at 350℉ (180℃) for 30 minutes, then cool, skin, bone and flake.
There should be about 8 ounces of cooked flesh.
Separate the egg and use the yolk to make mayonnaise: season it with salt and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to thin and flavour the sauce.
Put the prepared fish into a food processor.
Add the mustard, yogurt and fresh chopped tarragon and parsley.
Blend to a perfectly smooth puree.
Soak the gelatine (more may be necessary in hot weather) in 3 tablespoons cold water, let it soften and swell, then dissolve over low heat.
Cool for a minute or two before adding the liquid gelatine to the fish puree. Pour gelatine on in a thin stream while the machine is running.
Carefully and gradually beat the fish purée into the mayonnaise.
Quickly whisk the egg whites to snowy peaks and fold them into the fish puree.
Taste and adjust the seasoning.
Divide the mixture between 6 ramekins or 3 small souffle dishes.
Cover and chill for 2 to 3 hours until set to a soft cream.
Sprinkle cucumber with ¼ teaspoon each salt and caster sugar and ½ teaspoon tarragon vinegar, and set aside for a couple of hours to draw out some of the cucumber juices.
Drain and pat dry.
Top each mousse immediately before serving with a small spoonful of the cucumber - a good crunchy contrast to the soft textured mousse - and garnish with a tarragon leaf.