*  Exported from  MasterCook  *
                            CREAMY TROUT MOUSSE
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Appetizers                       Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Trouts (6 oz ea. cleaned) *
    1                    Whole egg
    1                    Egg white
      1/4   pt           Olive or sunflower oil
    5       tb           Creamy yoghurt
    1       t            Dijon mustard
    1 1/4   ts           Gelatine powder (or more)
                         Fresh parsley & tarragon
      1/2                Cucumber
                         Caster sugar
                         Tarragon vinegar
   *Note: In lieu of fresh trout, 1/2 lb cooked and
   flaked fish may be used. Serves 6 as an appetizer, or
   3 as a light lunch.
   If using fresh trout, poach them in the oven at 350 F
   (180 C) gas mark 4 for 30 minutes, then cool, skin,
   bone and flake - there should be about 8 ounces of
   cooked flesh.
   Separate the egg and use the yolk to make mayonnaise:
   season it with salt and pepper, gradually beat in the
   oil, then 1 teaspoon or so of vinegar to thin and
   flavour the sauce.
   Put the prepared fish into a food processor.  Add the
   mustard, yoghurt and 1 heaped teaspoon each fresh
   chopped tarragon and parsley, and whizz to a perfectly
   smooth puree.  Soak the gelatine (more may be
   necessary in hot weather) in 3 tablespoons cold water,
   let it soften and swell, then dissolve over low heat.
   Cool for a minute or two before adding the liquid
   gelatine to the fish puree: pour it on in a thin
   stream while the machine is running.  Carefully and
   gradually beat the fish puree into the mayonnaise.
   Quickly whisk the egg whites to snowy peaks and fold
   them into the fish puree.  Taste and adjust the
   seasoning.  Divide the mixture between 6 ramekins or 3
   small souffle dishes.  Cover and chill for 2-3 hours
   until set to a soft cream.
   Seed the cucumber but do not peel.  Chop it finely,
   sprinkle it with 1/4 teaspoon each salt and caster
   sugar and 1/2 teaspoon tarragon vinegar, and set aside
   for a couple of hours to draw out some of the cucumber
   juices. Drain and pat dry.  Top each mousse
   immediately before serving with a small spoonful of
   the cucumber - a good crunchy contrast to the soft
   textured mousse - and garnish with a tarragon leaf.
   Oatcakes that have been gently warmed in the oven go
   well with this dish.
   Source: Philippa Davenport in “Country Living”
   (British), June 1987. Typed for you by Karen Mintzias
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