Thai Smoked Trout Mousse
This mousse is a combination of hot and cold smoked trout with a mild infusion of oriental spices. It makes an excellent and attractive starter for any number of guests as it can be prepared up to 2 days in advance.
Preparation: 30 minutes
Cooking:
Ingredients
Smoked Trout Mouse
- 300g hot smoked trout, flaked (bones and skin removed)
- 100g unsalted butter (at room temperature)
- 1 tbsp coconut milk
- 2 tbsp double cream
- 3 tbsp coriander
- 1 tsp ginger, finely grated
- 2 tsp Thai sweet chili sauce
- juice of 1/4 lime
Smoked Trout Lining
- 225g smoked trout
- light olive oil
Salad Garnish
- 1 carrot, peeled and grated
- 1/4 cucumber, finely sliced and diced
- 1 tomato, diced
- 1 tbsp coriander, finely chopped
- 1 tbsp mint leaves. finely chopped
- juice of 1/2 a lime
- 1 tsp Thai sweet cilli sauce
- 10g cashew nuts, finely chopped
Method
- Smoked Trout Mousse: Place all the mousse ingredients in a food processor and blend them to a smooth firm mixture. Season the mixture with a little salt and pepper to taste and blend it again briefly. Set the mousse aside in a cool place or in the refrigerator.
- Smoked Trout Lining: Lightly coat 6 ramekins with the olive oil. Line the ramekins with a single layer of smoked trout so that it slightly hangs over the top of the ramekins.
- Spoon the smoked trout mousse into the lined ramekins so that they are 3/4s full. Fold the excess smoked trout over the mousse. Cover the ramekins with cling film and place them in the refrigerator for 2 hours to firm. The mousse can be kept for up to 48 hours in the refrigerator.
- Salad Garnish: Mix all the salad ingredients together in a bowl and place it in the refrigerator. until ready to serve.
- To Serve: Dip the base of the ramekins in some hot water and carefully run a knife around the top of the mousse to loosen them. Turn the mousse out onto serving plates. Spoon 1-2 tablespoons of the salad around the edges of each plate. Serve