Title: Smoked Trout Mousse ( Feb, 1997)
Categories: First, Courses
Yield: 1 Servings

4 Smoked trouts
2 pk Unflavored gelatin
2 c Clarified fish stock
1 1/2 c Fresh cream
1/2 c Cream cheese
1/4 c Mayonnaise
1 Onion
2 tb Dry Madeira or Sherry
Salt and white pepper; to
-taste
Tomato; olives and bell
-pepper, to decorate

Dissolve 1 pkg gelatine with the fish stock and Madeira wine. Stir over an
ice bath until it resembles egg white. Pour 1/2 the fish gelatine into fish
mold and keep turning to coat, holding mold over an ice bath or place it in
freezer. Decorate with 2 slices pitted black olives dipped in gelatine for
the eyes. Use slices of red bell pepper for the fins in the same way and a
slice of tomato for the mouth. Chill.

Prepare mousse: Dissolve 2nd pkg gelatine in a little water . Process
onions, add skinned and boned trouts along with the rest of the ingredients
and process 1 minute. Add dissolved gelatin and process just to blend. Pour
over fish gelatin in mold. Chill until firm. Pour rest of gelatin on top.
Chill at least 6 hours. Unmold onto a serving dish, surround with shredded
lettuce.

NOTES : This makes an impressive buffet dish. If you wish, you may omit
the fish stock part and make just the mousse.
Recipe by: Miriam P. Posvolsky

Posted to EAT-L Digest by Leon & Miriam Posvolsky on
Sep 15, 1997