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

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more