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.
Prep: 30 minutes
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
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
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