*  Exported from  MasterCook  *

                          Creamy Trout Mousse

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Appetizers                       Seafood

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Trouts (6 oz ea); cleaned *
  1                    Whole egg
  1                    Egg white
    1/4   pt           Olive or sunflower oil
  5       tb           Creamy yoghurt
  1       t            Dijon mustard
  1 1/4   ts           Gelatin powder; or more
                       Fresh parsley & tarragon
    1/2                Cucumber
                       Caster sugar
                       Tarragon vinegar

 * Note: In lieu of fresh trout, 1/2 lb cooked and
 flaked fish may be used. Serves 6 as an appetizer, or
 3 as a light lunch.

 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 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, yoghurt and 1 heaped teaspoon each fresh
 chopped tarragon and parsley, and whizz to a perfectly
 smooth puree.  Soak the gelatin (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
 gelatin to the fish puree: pour it on in a thin
 stream while the machine is running.  Carefully and
 gradually beat the fish puree 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 2-3 hours
 until set to a soft cream.

 Seed the cucumber but do not peel.  Chop it finely,
 sprinkle it with 1/4 teaspoon each salt and caster
 sugar and 1/2 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.
 Oatcakes that have been gently warmed in the oven go
 well with this dish.

 Source: Philippa Davenport in "Country Living"
 (British), June 1987.

 Typed for you by Karen Mintzias



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