Title: Smoked Trout Mousse ( Feb, 1997)
Categories: First Course
Yield: 1 Servings

3		Smoked trouts; preferably homemade
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

1. Dissolve 1 pkg gelatine with the fish stock and Madeira wine. 2. Stir over an ice bath until it resembles egg white. 3. 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. 4. Decorate with 2 slices pitted black olives dipped in gelatine for the eyes. 5. Use slices of red bell pepper for the fins in the same way and a slice of tomato for the mouth. Chill. 6. Prepare mousse: 7. Dissolve 2nd pkg gelatine in a little water . 8,. 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. 8. Pour over fish gelatin in mold. Chill until firm. 9. Pour rest of gelatin on top. Chill at least 6 hours. 10. Un,old 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

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