Frank's Recipes! Creamy Trout Mousse

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Creamy Trout Mousse

2 each Trouts (6 oz each cleaned) *
1 each Whole egg
1 each Egg white
1/4 pt Olive or sunflower oil
5 tablespoon Creamy yogurt
1 tsp Dijon mustard
1 1/4 tsp Gelatin powder (or more)
Fresh parsley and tarragon
1/2 each Cucumber
Caster sugar
Tarragon vinegar

*NOTE: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used.

Serves 6 as an appetizer, or 3 as a light lunch.

If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4 for 30 minutes, then cool, skin, bone and flake - there should be about 8 ounces of cooked flesh.

Separate the egg and use the yolk to make mayonnaise: season it with salt and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to thin and flavour the sauce.

Put the prepared fish into a food processor. Add the mustard, yogurt and 1 heaped teaspoon each fresh chopped tarragon and parsley, and whiz to a perfectly smooth puree. Soak the gelatin (more may be necessary in hot weather) in 3 tablespoons cold water, let it soften and swell, then dissolve over low heat. Cool for a minute or two before adding the liquid gelatin to the fish puree: pour it on in a thin stream while the machine is running. Carefully and gradually beat the fish puree into the mayonnaise. Quickly whisk the egg whites to snowy peaks and fold them into the fish puree. Taste and adjust the seasoning. Divide the mixture between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3 hours until set to a soft cream. Seed the cucumber but do not peel. Chop it finely, sprinkle it with 1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon vinegar, and set aside for a couple of hours to draw out some of the cucumber juices. Drain and pat dry. Top each mousse immediately before serving with a small spoonful of the cucumber - a good crunchy contrast to the soft textured mousse - and garnish with a tarragon leaf. Oatcakes that have been gently warmed in the oven go well with this dish.