Smoked Trout Mousse - trout

Method

• Crumble trout into a small saucepan.
• Add 1 1/2 cups cream and stir.
• Bring to a simmer and cook gently over medium-low heat 10 minutes.
• Pour mixture into a blender and puree.
• Pass through a fine sieve into a metal bowl.
• Stir in lemon juice, horseradish and salt.
• In a glass measure, place the water.
• Sprinkle gelatin on top.
• When absorbed, put glass measure in a saucepan of simmering water until gelatin dissolves.
• Stir this mixture into the trout mixture.
• Whip remaining 1 cup heavy cream until firm but not dry.
• Fold into trout mixture.
• Rinse another metal bowl or a mold with ice water.
• Scrape mousse into the bowl or mold.
• Chill 1 hour or, tightly covered, overnight.
• Unmold by dipping bowl or mold into very hot water and inverting onto a serving dish.