Trout parcels
Ingredients
- 500g smoked trout fillets, thinly sliced
- 5ml Dijon mustard
- juice and zest of 1 lime
- salt and freshly ground black pepper, to taste
- 500ml fresh cream
- 200g fresh peas, blanched
Instructions
1
Line 7 moulds with a capacity of 125ml with half of the trout slices. Reserve 50g to seal.
2
Place the remaining slices in a blender and process until fine, scraping the sides twice. Add the mustard, juice and zest. Combine and season, then scrape the sides again.
3
While blending, slowly add the cream until light and fluffy. Add the peas and combine.
4
Spoon the mousse into the moulds and neatly seal up the bottom of the moulds with the reserved slices. Chill in the fridge for 3 hours, then unmould and serve immediately.
TO DRINK: A minerally, unwooded French chablis
