Sea trout mousse

For a Sunday picnic to go with some home-smoked salmon, I tried this Scottish recipe for trout mousse (you can also use salmon). Yet another mousse variation!

Preparation and cooking time: 30 minutes

Refrigerator: Overnight

Ingredients for 6

250 gr trout fillet

120 ml fish stock

2 leaves gelatine

Juice of 1/2 lemon

30 ml Sherry or Vermouth

2 tsp parmesan cheese

300 ml whipped cream

2 egg whites

15 ml sunflower oil

Salt and pepper

• Poach the trout in a saucepan of boilig water for around 4 minutes.
• Leave to cool.
• Soak the gelatin leaves in cold water.
• Warm the fish stock, and then off the heat add in the gelatine leaves (drained).
• Stir, and then leave to one side.
• Flake the flesh from the trout, taking care to remove the bones.
• Mix the stock, the trout, the lemon juice, the sherry or vermouth and the parmesan in a mixer.
• Wait until the preparation has fully cooled.
• Add in the whipped cream, and chill until the mousse begins to set.
• Beat the egg whites into snow, add a pinch of salt.
• Delicately add the egg white to the trout mix.
• Oil the ramekins with sunflower oil, and fill with the mousse.
• Leave overnight in the fridge to obtain a very light mousse.