See Also: Smoked Trout Mousse Wrapped in Smoked Salmon(recipes)
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Hyperacidity (health) and Smoked Trout Mousse Wrapped in Smoked Salmon (recipes)


Hyperacidity (health)


Excessive acidity.











Smoked Trout Mousse Wrapped in Smoked Salmon (recipes)




Serves 4



Preparation time

1-2 hours



Cooking time

less than 10 mins

















Ingredients



8 slices smoked salmon 400g/14oz smoked sea trout fillets1 tbsp horseradishgood squeeze of lemon juice225g/8oz cream cheese300ml/½ pint whipping cream1 egg white1 sachet gelatine or 2 tbsp agar agar flakes2 tbsp Madeira or cream sherry1 tbsp brandysalt and freshly ground black pepper



Method



1. Line 4 ramekins with the smoked salmon2. De-skin the sea trout fillets if necessary. Put into a bowl with the horseradish, lemon juice and salt and pepper.3. Pound with a pestle or rolling pin to break up.4. Add the cream cheese then fold in lightly whipped cream.5. Prepare gelatine by adding 2 tbsp water to it and microwave for 40-50 seconds to dissolve. If using agar agar put 2 tbsp of flakes into a saucepan with 4tbsp water and simmer for 3-5 minutes until it goes clear. Add to mixture with the alcohol.6. Finally carefully fold in the stiffly beaten egg white with a large metal spoon.7. Put the fish mixture inside the lined ramekin dishes, cover with cling Film and put in the fridge to set for up to 2 hours.8. When set, prepare a small salad of raddichio, frisee and lambs lettuce dressed lightly with vinaigrette and put a little onto a plate, carefully turn out the fish mousse and serve with a wedge of lemon.