Sea Trout Mousse

Sea Trout Mousse

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To serve – 4

Preparation time – 15 minutes
Cooking time – 10 minutes + 2-3 hours chilling time

An impressive looking creamy mousse set in stylish ramekin dishes, topped with delicate slices of cucumber and feathery fronds of dill. Great for a dinner party.

Nutritional count per serving
Energy 286kcal/1181kj; Protein 12g; Carbohydrate 1.5g of which sugars 1.5g; Fat 23.2g of which saturates 13.9g; Cholesterol 58mg; Calcium 94mg; Fibre 0g; Sodium 111mg.


250 g/ 9 oz sea trout fillets (can substitute salmon fillets) 120 ml/ 4 fl oz fish stock 2 gelatine leaves or 15 ml/ 1 tbsp powdered gelatine Juice of 1 lemon 30 ml/ 2 tbsp dry sherry or dry vermouth 30 ml/ 2 tbsp freshly grated Parmesan cheese 300 ml/ ½ pint whipping cream 2 egg whites 15 ml/ 1 tbsp sunflower oil Salt and white pepper For the garnish: 5 cm/ 2 in piece of cucumber, with peel, thinly sliced 6 small sprigs fresh dill or chervil, plus extra, chopped


  1. Place the trout fillet in a shallow pan. Pour in the fish stock and heat to simmering point. Poach the fish for about 3-4 minutes, until lightly cooked.
  2. Carefully lift the trout out of the pan and set it aside to cool slightly. Strain the stock into a jug, then add the gelatine to the hot stock and stir until dissolved completely. Set aside to cool.
  3. When the trout is cool enough to handle, remove the skin and flake the flesh removing all bones. Pour the stock into a food processor, then add the flaked trout, lemon juice, sherry or vermouth and Parmesan through the feeder tube, continuing to process the mixture until smooth. Scrape into a bowl and leave to cool completely.
  4. Lightly whip the cream then fold it into the cold trout mixture. Season to taste, then cover with clear film and chill until the mousse is beginning to set.
  5. Beat the egg whites with a pinch of salt until softly peaking. Stir one-third into the trout mixture to lighten it, then fold in the rest.
  6. Lightly grease four ramekin dishes with the sunflower oil. Divide the mousse among the ramekins and level the surface. Place in the refrigerator for 2-3 hours, until set.
  7. Just before serving, arrange a few slices of cucumber and a small spring of dill or chervil on each mousse.
  8. Great served with Melba toast.

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