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Smoked trout mousse with Melba toast
Smoked trout mousse with Melba toast
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Prep Time:
20 minutes
Cook Time:
4 minutes
Total Time:
24 minutes
Try this elegant smoked trout mousse for your next special occasion.
Ingredients:
  • 125mls (1/2 cup) boiling water
  • 18.00 gm (2 x 10g sachets) powdered gelatine
  • 80mls (1/3 cup) thickened cream
  • 1 350g whole smoked rainbow trout
  • 125mls (1/2 cup) good-quality whole-egg mayonnaise (like S&W brand)
  • 1 green shallot, finely chopped
  • 1 tsp finely chopped fresh dill
  • Salt & ground white pepper, to taste
  • 1/2 stale unsliced white bread loaf, crusts removed
Instructions:
  • In a heat-resistant jug, pour boiling water and sprinkle gelatine over the water while whisking with a fork until smooth. Whisk for about 1 minute to ensure no lumps remain. Let it sit for around 3 minutes until the gelatine fully dissolves and the mixture becomes clear.
  • Whisk the cream in a medium mixing bowl until soft peaks form, then set it aside.
  • Separate and discard the head and skin from the trout. Debone the flesh and place it in a food processor. Blend with gelatin mixture until smooth. Transfer to a medium bowl. Mix in mayonnaise, green shallot, and dill with a whisk. Gently fold in cream with a spoon. Season with salt and pepper.
  • Transfer the mousse into eight clean 60ml (1/4-cup) metal, glass, or ceramic molds. Gently tap each mold on the counter to even out the mixture. Cover with plastic wrap and chill in the fridge for a minimum of 3 hours to firm up.
  • Preheat your oven to 180°C. Slice the bread loaf diagonally in half lengthways and then into thin triangles using an electric or serrated knife. Arrange the slices on 2 baking trays without greasing them. Bake for 4-8 minutes, rotating the trays halfway through, until they are lightly golden and crisp.
  • Chill on baking sheets.
  • Prepare 8 serving plates by lightly wetting them. Dip each mould briefly (almost to the top edge) in hot tap water for just 1 second. Invert the mould onto a plate, shake gently from side to side to release the mousse. Remove the mould and serve with Melba toast.

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