Monday , October 21 2019
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smoked_trout_mousse

SMOKED TROUT MOUSSE

By Nick Harris, Jarrold
www.jarrold.co.uk

INGREDIENTS

250g of smoked trout
Brandy, to taste
lemon juice, to taste
horseradish, to taste
cayenne pepper, to taste
1 pint of double cream
1/2 cup of gelatine leaf
cayenne pepper, to taste
1 pint of double cream
1/2 cup of gelatine leaf

Serves 6

METHOD
Mix the smoked trout (make sure there are no bones or skin) with the brandy, lemon juice and horseradish then add the cream and finally the gelatine.
Taste for seasoning

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