Title: Hot Smoked Trout Mousse
Categories: Fish Smoke French Eggs
Yield: 5 Servings

1 1/2	lb	Cold or hot smoked trout
1	tb	Butter
1/2	tb	Flour
		Pepper to taste
1	oz	Cognac
1/2	ts	Dry mustard
1/8	ts	Nutmeg
3	oz	Milk
2		Eggs; seperated
1	c	Whipping cream

Pre-heat oven to 350. Grind cold smoked fish or mash and blend hot smoked fish. Melt butter in a saucepan; blend in flour, pepper, mustard and nutmeg. Gradually add milk, stirring steadily until it comes to a boil; lower heat and cook for 5 min. Beat cognac with egg yolks and gradually add a little hot sauce to the egg mixture. Add the warmed egg mixture into the sauce stirring steadily.

Whip egg whites and cream seperately. Mix fish into sauce, then fold in egg wehites and whipped cream. Turn into a buttered casserole, place in a shallow pan of hot water and bake in a preheated 350 oven for 50 min or until firm. Serve with a sauce. From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller

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