Brilliant as a starter or a light lunch. The sensation of the trout eggs exploding on your tongue is a refreshing surprise and has to be experienced to be believed.
- sunflower oil for greasing
- 4 tablespoons chopped fresh dill
- 100ml (4 fl oz) good fish or vegetable stock
- 2 teaspoons powdered gelatine
- 200g (7 oz) sliced cold-smoked trout or salmon, roughly chopped
- about 2 tablespoons fresh lemon juice, to taste
- 175ml (6 fl oz) double cream, chilled
- 100g (2 pots) trout caviar, plus extra to serve
- salt, if necessary
- Line a straight-sided 500ml (16 fl oz) moud or soufflé dish or six individual moulds or dishes with clingfilm, press down into the base and sides to smooth then lightly oil. Sprinkle with the chopped dill to coat like breadcrumbs.
- Put the fish stock into a small saucepan and sprinkle on the gelatine. Leave to sponge and swell for 1 minute. Gently heat over a low heat until the gelatine is dissolved (do not let it boil or it may not set later) and then cool to room temperature.
- Put the chopped trout, lemon juice and cooled gelatine mix into a food processor and blend until smooth
- With the machine running, pour in the cream and blend quickly until smooth. Do not overwork the mixture or it will curdle and go grainy. Taste and check for salt - it may not need any. Scoop out into a bowl and gently fold in the trout caviar. Spoon into the mould/s and smooth the top/s. Cover and chill for at least 12 hours or up to 2 days.
- To unmould mousse, turn out and carefully peel off the clingfilm.
Serve with extra trout caviar and salad leaves.