Name: Smoked Trout Mousse
Ingredients: 225 g Smoked trout; 4 tb Double cream; Salt and fresh ground black pepper; Fresh squeezed lemon juice; to taste; 1 tb Horseradish sauce; (1 to 2); 450 g Cream cheese; at room temperature

A contented man, just as he is the most contented, so he is the most unsatisfied man in the world. You will say, ‘How is that?’ A man who has learned the art of contentment is the most contented with any low condition that he has in the world, and yet he cannot be satisfied with the enjoyment of all the world… though his heart is so enlarged that the enjoyment of all the world and ten thousand worlds cannot satisfy him for his portion; yet he has a heart quieted under God’s disposal.

Jeremiah Burroughs

CATEGORY	CUISINE	TAG	YIELD
Dairy		Food & drin, Food & drin	1	servings

INGREDIENTS

225	g	Smoked trout
4	tb	Double cream
		Salt and fresh ground black pepper
		Fresh squeezed lemon juice; to taste
1	tb	Horseradish sauce; (1 to 2)
450	g	Cream cheese; at room temperature

INSTRUCTIONS

1 Remove the skin and bones off the smoked trout and put the flesh into the
bowl of a food processor. Chop finely, and with the machine still running,
add the cream steadily. Add salt, pepper, lemon juice and horseradish and
mix.
2 In a separate bowl soften the cheese, and add the trout mixture. Blend
well (for a very fine mousse, the mix can be pressed through a fine sieve.
It should be piped, so the sieving isn't strictly necessary). Pipe the
mousse onto the biscuits and add your own topping.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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