Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 23
Smoked Trout Mousse This mousse is not as light and fluffy as some fish mousses, but I like it because it holds it’s shape when un-molded. Leaving it in a crock or mold is fine too. I’ve also made this with smoked salmon, and flavor it with fresh dill instead of the tarragon. It may be made a few days ahead, just make sure you wrap it well, so that it doesn’t dry out. This is great to use on a buffet to serve with cocktails. Makes eight servings Ingredients: 1 pound smoked trout fillets, skin and bones discarded 1/4 cup heavy cream 1 tablespoon unsalted butter, softened 1 tablespoon fresh lemon juice 1/2 teaspoons salt 1/4 cup fresh tarragon, chopped Procedure:
ОглавлениеLightly oil a straight-sided 2-cup mold or soufflé dish and line with plastic wrap.
In a food processor, puree the trout with the cream, softened butter, lemon juice and salt.
Transfer the trout mixture to a bowl. Fold in the tarragon. Taste for seasoning and adjust if necessary.
Spoon the mousse into your mold and smooth the top. Chill, covered for about 2 hours.
To unmold the mousse, gently pull up on the plastic wrap to loosen the mousse from the mold. Invert the mousse onto a plate. If you have an attractive-looking crock, however, the mousse can remain in it. Just don’t line the crock with plastic wrap before putting the mousse in it.
Serve the mousse with Melba toast or French bread slices.
