Smoked Trout Mousse

Ingredients

• ½ pound smoked trout, about 2 whole trout, skinned and boned
• 2 ½ cups heavy cream
• 4 teaspoons fresh lemon juice
• 4 teaspoons prepared horseradish (drained in sieve)
• ½ teaspoon kosher salt
• ½ cup water
• 2 envelopes gelatin

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    304 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 8 grams protein; 118 milligrams cholesterol; 202 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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15 cocktail party servings; 8 servings as a first course

Preparation

1. 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.
2. Pour mixture into a blender and puree. Pass through a fine sieve into a metal bowl. Stir in lemon juice, horseradish and salt.
3. 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.
4. Whip remaining 1 cup heavy cream until firm but not dry. Fold into trout mixture.
5. Rinse another metal bowl or a mold with ice water. Scrape mousse into the bowl or mold. Chill 1 hour or, tightly covered, overnight.
6. Unmold by dipping bowl or mold into very hot water and inverting onto a serving dish.