for 4 people
75 g smoked trout fillet, 150 ml white wine sauce (see below), 15 ml fish soup, 2 gelatine leaves, 180 g whipped cream salt, pepper and cayenne pepper; for 200 ml of white wine sauce: 90 ml white wine 400 ml fish stock or meat soup, 150 ml cream 1 tbsp onions, finely chopped, 1 bay leaf, salt, pepper
For the white wine sauce, put the white wine and onions in a saucepan, bring to the boil and then reduce the stock down by half. Add the fish stock (or meat soup) and the bay leaf, and continue to cook until the stock has again reduced by half. Pour on the cream and allow to simmer for a further 5 minutes. Season the stock with salt and pepper, remove the bay leaf and blend the white wine sauce with a hand blender.
Finely purée the smoked trout fillets, the white wine sauce and the soup in the mixer. Press the mixture through a sieve. Soak the gelatine in cold water. After 10 minutes of dissolving, stir into the fish mixture and whip over ice until the mixture begins to thicken. Fold in the whipped cream, and season with salt, pepper and cayenne pepper. Line a terrine mould with cling film, fill with the fish mousse and leave to stand in the fridge for 2 hours.
Tip:
Serve the smoked trout mousse with leafy salad.
