| 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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