Title: Smoked Trout Mousse
Categories: Food & drin, Food & drin
Yield: 1 servings

225 g Smoked trout
4 tb Double cream
Salt and fresh ground black
-pepper
Fresh squeezed lemon juice;
-to taste
1 tb Horseradish sauce; (1 to 2)
450 g Cream cheese; at room
-temperature

1 Remove the skin and bones off the smoked trout and put the flesh into the
bowl of a food processor. Chop finely, and with the machine still running,
add the cream steadily. Add salt, pepper, lemon juice and horseradish and
mix.

2 In a separate bowl soften the cheese, and add the trout mixture. Blend
well (for a very fine mousse, the mix can be pressed through a fine sieve.
It should be piped, so the sieving isn't strictly necessary). Pipe the
mousse onto the biscuits and add your own topping.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.