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Title: Smoked Trout Mousse
Categories: Appetizer Fish
Yield: 1 Batch
| 2 | tb | Lemon juice |
| 1 | sm | Slice Spanish onion |
| 1 | Envelope unflavored gelatin | |
| 1/2 | c | ;Boiling water |
| 1/2 | c | Mayonnaise |
| 10 | oz | Smoked trout or other white fish |
| 1 | tb | Dijon mustard |
| Tabasco; to taste | ||
| 1 | c | Heavy cream |
Put lemon juice in the blender with the onion. Empty the envelope of gelatin on top. Add boiling water and blend the mixture for 40 seconds. Turn off the motor. Add mayonnaise, trout, mustard and Tabasco. Cover and blend. Add the cream, a third at a time, blending a few seconds after each addition. Pour mousse into a 4 cup mold; chill. Unmold onto a bed of greens or watercress and serve with small rounds of rye bread or crackers.
From Janice Shackelford/Bon Appetit/2391 Peachtree Rd./Atlanta, GA 30305/404-231-3813 in _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. ISBN 0-395-42504-2. Pg. 30. Electronic format by Cathy Harned. From: Cathy Harned Date: 03-13-96
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