How To make Creamy Trout Mousse
2 Trouts (6 oz ea. cleaned) *
1 Whole egg
1 Egg white
1/4 pt Olive or sunflower oil
5 tb Creamy yoghurt
1 ts Dijon mustard
1 1/4 ts Gelatine 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 gelatine (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 gelatine 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
How To make Creamy Trout Mousse's Videos
Smoked Salmon Appetizer
The perfect smoked salmon appetizer for your upcoming weekend.
Hope you and your guests will enjoy it :)
Rainbow Trout Stuffed with Rock Shrimp Mousse | Chef Michael Adams | Tips & Techniques
It’s like a sandwich but the bread is trout and the filling is Rock Shrimp Mousse! ????
The delicious Rock Shrimp mousse makes this fish recipe special enough for company.
✅Rainbow Trout Ingredients:
4 Rainbow trout filets
6 oz rock shrimp
1 egg white
2 T heavy cream
½ tsp tarragon
½ tsp parsley
1 tsp chives
Pinch cayenne
✅Method:
Puree the rock shrimp in the robot coupe until smooth. Add the egg white. Puree 30 seconds. Add heavy cream. Pulse until incorporated. Fold in the herbs. Place in disposable pastry bag. Chill for 30 minutes. Place the trout fillets on a buttered piece of parchment paper. Pipe the shrimp preparation on the two of the fillets. Press the other two pieces of trout on top of the mousse. Place in the combi oven on 30% humidity at 160 degrees for 10 minutes. Remove from the oven.
Let stand for 10 minutes.
A salmon spread that will blow your mind, known as Salmon Rillettes
For salmon lovers, this will be one of the best appetisers you will taste. Rillettes is a French dish that was originally made using pork. The meat is shredded and cooked in fat. It can also be done with other proteins such as duck, chicken, goose, even tuna or salmon as per this recipe.
Rillettes are traditionally quite smooth, however when it comes to salmon, I like it them little coarser. You can mash it to your liking.
This recipe has the addition of smoked salmon. The mixture is composed with capers, dill, yogurt, and butter. I also like a little mayonnaise and a drizzle of olive oil for that extra kick.
You can serve it as a starter (Entrée) or as an appetiser. It’s best with toasted baguette and also works well on any crispy cracker. You could fancy it up with a some salmon roe and serve them as an appetiser. Refrigerate, they will keep well for a few days. You can use them straight out of the fridge, as this recipe keeps them soft enough to spread.
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
▶Music by Epidemic Sound:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Smoked Trout Pâté
So easy to make, yet packs lots of flavour!
Ingredients
200gr (7 oz) smoked trout, flaked
1tbsp capers, chopped
2tbsp finely chopped red onion
juice from one lemon
1/3 cup cream cheese
1tsp dijon mustard
black pepper
Mix everything in a bowl. You can also blitz in a food processor, but I like mine chunky and rustic. Jar pâté and refrigerate.
Recipe: Smoked trout mousse on a homemade cracker
Chef Peter Rudolph shows us how to make a summer appetizer at home.
Individual Smoked Salmon Terrines | delicious. Magazine
After a classic smoked salmon starter? Make these easy to prepare individual smoked salmon terrines to serve at a dinner party, Christmas or Easter lunch…
For the full list of ingredients and recipe, head to deliciousmagazine.co.uk and search 'smoked salmon terrines' or copy and paste this link: bit.ly/3DsZzVy