Mousse Of Smoked Trout...A Special Appetizer

Smoked trout for me is a delicacy which I have eaten many times. Funny enough I never had fresh trout. Did you know that trout comes from the same family as salmon? And did you know that trout is rich in Omega 3 and Omega 6 oil?  There is a link you could check out if you wish. Today I would like to share with you a recipe given to us by Marina, a very good friend of ours back in 2003...

This Photo of Trout Is Courtesy Of Wikipedia On Google.

You will need:
Serves 6-8 as an appetizer.
-  360 gr of smoked trout filets without those very thin bones.
-  200 gr of Philadelphia cheese.
-  ½ cup of mayonnaise.
-  2 sachets of gelatine powder.
-  Lots of freshly ground black and green pepper.
-  1 tsp. sweet paprika.
-  2 tsp. of chili flakes.
-  No salt.
-  1 small onion.
-  Juice of one lemon or according to your taste for acidity.
-  A few sprigs of dill.
Method:
-  Mix 1 sachet of the gelatine foils as per instructions on the sachet.
-  Pour half of the quantity of liquid in the base of a 26 cm loaf mold, set on top dill and zest of lemon.
-  Refrigerate so the gelatine sets.
-  Pour the rest of gelatine liquid and refrigerate again till completely set. This is done so that the dill and the lemon zest looks imbedded in the gelatine.
-  In the meantime combine the smoked trout filets, the cream cheese, mayonnaise, 1 sachet of gelatine powder (follow instructions on the sachet) onion lemon juice, and mix well with a blender until you obtain a thick paste.
-  Now you can add the whole green peppers, chili flakes, and dill.
-  Spread on top of the gelatine in the mold.
-  Refrigerate overnight.
-  Next morning, using a thin and flat spatula, separate the edges of the mousse so that it will be easier to transfer to a rectangular platter.
-  Heat the top of the mold with a  burner. The mousse will drop to the platter.
-  Cut with a sharp knife into slices.
Enjoy with a cold white wine as a starter.
Stelio