Trout mousse with cucumber salad
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Nut-free
Elegant and light, this beautiful trout mousse is the perfect start to a meal or afternoon tea treat.
Ingredients
For the trout mousse
- 200g/7oz hot smoked trout
- 125g/4½oz cream cheese
- 1 tsp horseradish cream
- 1 lemon, juice only
- pinch salt
- pinch ground white pepper
- Melba toast circles, to serve
- 2 tbsp dill sprigs, to serve
- edible flowers, to serve
For the cucumber salad
- 40g/1½oz caster sugar
- 100ml/3½fl oz white wine vinegar
- 2 sprigs fresh dill
- ¼ cucumber, thinly sliced into rounds
- pinch salt
Method
To make the trout mousse, place the trout, cream cheese, horseradish cream, lemon juice, salt and pepper in a blender and blend until smooth.
Place in a piping bag fitted with the star nozzle. Set aside in the fridge until ready to serve.
To make the cucumber salad, put the sugar, vinegar, dill sprigs, salt and 50ml/2fl oz water into a saucepan. Over medium heat, gentle heat the pickle liqueur until the sugar has dissolved.
Allow to cool, remove the dill, then add the cucumber slices. Allow to sit in the fridge until you are plating up.
To serve, put the melba toasts onto a serving plate. Pipe the mousse on top in a circle motion.
Top with the pickled cucumber, dill sprigs and the edible flowers.
