Jacqui Hurst/CORBIS
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Ingredients:
2 cups heavy cream
2 packets unflavored gelatin
1 pound smoked trout, skin removed and discarded, flesh flaked
2 tablespoons shallots, minced
2 tablespoons chopped parsley
1 tablespoon shaved chives
1 teaspoon white pepper
Method:
Place 1 cup of the heavy cream in a sauce pan and bring to a boil. Place the remaining cup of cream in a medium bowl. Sprinkle the gelatin over the cold cream and stir to incorporate. Pour the hot cream over the cold cream and whisk to combine. In the bowl of a food processor combine the trout, shallots, parsley, chives and pepper. Process until smooth, about 20 seconds. While the machine is running, add the cream-gelatin mixture through the feed tube until well combined.
Wrap a 12-ounce ramekin with parchment paper that is 4-inches high and 12-inches long. Tape the parchment paper to the ramekin to form an upright collar. Transfer the mousse to the ramekin. Smooth the top with the spatula and wrap with plastic wrap. Refrigerate for at least 4 hours, and up to 24. Serve with toast points, croutons, or crackers.
Yield: 8-10 servings
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