Smoked Trout and Trout Caviar Mousse

Step by step

Method

1. 1

   Line a straight-sided 500ml (16 fl oz) mould 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.

2. 2

   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.

3. 3

   Put the chopped trout, lemon juice and cooled gelatine mix into a food processor and blend until smooth

4. 4

   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 moulds and smooth the tops. Cover and chill for at least 12 hours or up to 2 days.

5. 5

   To un-mould mousse, turn out and carefully peel off the cling film. Serve with extra trout caviar and salad leaves.