Creamy Trout Mousse
2 Trouts (6 oz ea. cleaned) * 1 Whole egg 1 Egg white 1/4 pt Olive or sunflower oil 5 tb Creamy yoghurt 1 ts Dijon mustard 1 1/4 ts Gelatine powder (or more) Fresh parsley & tarrag...
Ingredients
- 2trouts (6 oz ea. cleaned) *
- 1whole egg
- 1egg white
- 1/4pt olive or sunflower oil
- 5tb creamy yoghurt
- 1ts dijon mustard
- 11/4 ts gelatine powder (or more)
Directions
- 1
2 Trouts (6 oz ea
- 2
cleaned) * 1 Whole egg 1 Egg white 1/4 pt Olive or sunflower oil 5 tb Creamy yoghurt 1 ts Dijon mustard 1 1/4 ts Gelatine powder (or more) F
- 3
Serves 6 as an appetizer, or 3 as a light lunch
- 4
If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4 for 30 minutes, then cool, skin, bone and flake - there should be a
- 5
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 vi
- 6
Put the prepared fish into a food processor
- 7
Add the mustard, yoghurt and 1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a perfectly smooth puree
- 8
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