Tuesday, 13 December 2011
Smoked Trout Mousse
The past few weeks have already been packed full of parties, family gatherings, end of term parents get-togethers and dinner parties. So full in fact that I am running out of time to do the usual Christmas things like shop for presents and plan Christmas dinner.
In store this weekend is a book group night in, a friend's drinks party and a day out at the movies with the family. The only way to manage hectic days like these is to have a repertoire of very quick, but very beautiful, festive and tasty dishes to turn out of your kitchen. This one has minimum effort and maximum impact on a plate.
Smoked Trout Mousse with caviar
450g smoked trout fillets
250g cream cheese
5tbsp creme fraiche
Juice of 1 lemon
1/2 tsp cayenne pepper
Freshly ground black pepper
a small pot of caviar (or some thin strips of roasted red pepper)
Flake the fillets of smoked trout into a food processor making sure none of the skin is attached.
Add the cream cheese, creme fraiche, lemon and cayenne pepper.
Blitz until light and fluffy. If its too thick, add a little more creme fraiche or a dribble of milk to thin the mixture down. Refrigerate until ready to serve.
Slice the cucumber into 1/2cm slices, top with a dollop of the mousse and a tiny dot of caviar or a little roast red pepper if you prefer.