*  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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