3 Smoked trout
1 1/4 c Single or light cream
4 tb Lemon juice
2 tb Cold water
2 pk Unflavored gelatin powder
4 ts Horseradish; grated
Fresh ground black pepper
1 1/4 c Heavy cream; whipped
2 Egg whites
2 ts Parsley; chopped
Flake the fish from the smoked trout, removing all bones and skin.
Put the flaked trout into a food processor. Whiz, adding the
single (light) cream, until you have a smooth puree. Measure the
lemon juice and cold water into a small saucepan and sprinkle the
gelatin over the liquid. Let it soak, then heat gently to
dissolve the gelatin in the liquid, taking care not to let the
liquid boil. Cool for several minutes, then, with the food
processor turned on, pour into the smoked trout and cream mixture.
(If you pour it in straight from the heat, the mixture tends to
curdle.) Add the horseradish and pepper to taste and whiz to blend
it in. Add the whipped cream. Turn the mixture into a bowl.
Whisk the egg whites until they are stiff. Using a large metal
spoon, fold the whites and parsley quickly and thoroughly through
the mousse.
Grease 8 ramekins with a mild oil and divide the mixture evenly
between them. Cover and leave in the refrigerator for several
hours to set. Dip each ramekin in very hot water for a few seconds
to unmould.
"Lady MacDonald's Scotland: The Best of Scottish Food & Drink" by
Claire MacDonald
