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*Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be
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used. Serves 6 as an appetizer, or 3 as a light lunch.
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If using fresh trout, poach them in the oven at 350 F (180 C) gas
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mark 4 for 30 minutes, then cool, skin, bone and flake - there should
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be about 8 ounces of cooked flesh.
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Separate the egg and use the yolk to make mayonnaise: season it with
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salt and pepper, gradually beat in the oil, then 1 teaspoon or so of
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vinegar to thin and flavour the sauce.
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Put the prepared fish into a food processor. Add the mustard,
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yoghurt and 1 heaped teaspoon each fresh chopped tarragon and
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parsley, and whizz to a perfectly smooth puree. Soak the gelatine
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(more may be necessary in hot weather) in 3 tablespoons cold water,
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let it soften and swell, then dissolve over low heat. Cool for a
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minute or two before adding the liquid gelatine to the fish puree:
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pour it on in a thin stream while the machine is running. Carefully
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and gradually beat the fish puree into the mayonnaise. Quickly whisk
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the egg whites to snowy peaks and fold them into the fish puree.
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Taste and adjust the seasoning. Divide the mixture between 6 ramekins
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or 3 small souffle dishes. Cover and chill for 2-3 hours until set to
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a soft cream.
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Seed the cucumber but do not peel. Chop it finely, sprinkle it with
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1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon
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vinegar, and set aside for a couple of hours to draw out some of the
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cucumber juices. Drain and pat dry. Top each mousse immediately
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before serving with a small spoonful of the cucumber - a good crunchy
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contrast to the soft textured mousse - and garnish with a tarragon
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leaf. Oatcakes that have been gently warmed in the oven go well with
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this dish.
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Source: Philippa Davenport in "Country Living" (British), June 1987.
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Typed for you by Karen Mintzias
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