MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Trout & Horseradish Mousse
 Categories: British, Fish, Smoked, Trout, Condiments
      Yield: 8 Servings
 
      3    Smoked trout
  1 1/4 c  Single or light cream
      4 tb Lemon juice
      2 tb Cold water
      2 pk Unflavored gelatin powder
      4 ts Horseradish; grated
           Fresh ground black pepper
  1 1/4 c  Heavy cream; whipped
      2    Egg whites
      2 ts Parsley; chopped
 
  Flake the fish from the smoked trout, removing all bones and skin.
  Put the flaked trout into a food processor. Whiz, adding the
  single (light) cream, until you have a smooth puree. Measure the
  lemon juice and cold water into a small saucepan and sprinkle the
  gelatin over the liquid. Let it soak, then heat gently to
  dissolve the gelatin in the liquid, taking care not to let the
  liquid boil. Cool for several minutes, then, with the food
  processor turned on, pour into the smoked trout and cream mixture.
  (If you pour it in straight from the heat, the mixture tends to
  curdle.) Add the horseradish and pepper to taste and whiz to blend
  it in. Add the whipped cream. Turn the mixture into a bowl.
  
  Whisk the egg whites until they are stiff. Using a large metal
  spoon, fold the whites and parsley quickly and thoroughly through
  the mousse.
  
  Grease 8 ramekins with a mild oil and divide the mixture evenly
  between them. Cover and leave in the refrigerator for several
  hours to set. Dip each ramekin in very hot water for a few seconds
  to unmould.

  "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" by
  Claire MacDonald

  Scanned and formatted for you by Paul MacGregor
 
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