Free Recipe Smoked Trout Mousse ( Feb, 1997)
Recipe Type: Free Recipes
Recipe Preparation: chill
Cooking Ingredients for Smoked Trout Mousse ( Feb, 1997) Recipe
4 Smoked trouts
2 pk Unflavored gelatin
2 c Clarified fish stock
1-1/2 c Fresh cream
1/2 c Cream cheese
1/4 c Mayonnaise
1 Onion
2 tb Dry Madeira or Sherry
Salt and white pepper; to
-taste
Tomato; olives and bell
-pepper, to decorate
Smoked Trout Mousse ( Feb, 1997) Preparation
Dissolve 1 pkg gelatine with the fish stock and Madeira wine. Stir over an ice bath until it resembles egg white. Pour 1/2 the fish gelatine into fish mold and keep turning to coat, holding mold over an ice bath or place it in freezer. Decorate with 2 slices pitted black olives dipped in gelatine for the eyes. Use slices of red bell pepper for the fins in the same way and a slice of tomato for the mouth. Chill. Prepare mousse: Dissolve 2nd pkg gelatine in a little water . Process onions, add skinned and boned trouts along with the rest of the ingredients and process 1 minute. Add dissolved gelatin and process just to blend. Pour over fish gelatin in mold. Chill until firm. Pour rest of gelatin on top. Chill at least 6 hours. Unmold onto a serving dish, surround with shredded lettuce. NOTES : This makes an impressive buffet dish. If you wish, you may omit the fish stock part and make just the mousse. Recipe by: Miriam P. Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Sep 15, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Smoked Trout Mousse ( Feb, 1997)?
If you know a better Smoked Trout Mousse ( Feb, 1997) Recipe please comment below.