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

1. 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.
2. 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.
3. 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.
4. Salad Garnish: Mix all the salad ingredients together in a bowl and place it in the refrigerator. until ready to serve.
5. 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