Smoked trout mousse with Melba toast

Pour the boiling water into a heat-resistant jug and sprinkle gelatine over water while whisking with a fork. Continue to whisk for about 1 minute to remove any lumps. Set aside for about 3 minutes or until gelatine has dissolved completely and the mixture is clear.

Whisk the cream in a medium mixing bowl until soft peaks form. Set aside.

Remove and discard head and skin from trout. Remove flesh from bones and place in the bowl of a food processor. Add gelatine mixture and process for 1-2 minutes or until mixture is pale and as smooth as possible. Transfer to a medium bowl, add mayonnaise, green shallot and dill and use a hand whisk to mix well. Add cream to trout mixture and use a large metal spoon to fold in until combined. Season with salt and pepper.

Pour the mousse into eight dry 60mls (1/4-cup) capacity metal, glass or ceramic moulds. Tap each lightly on the bench to settle the mixture. Cover with plastic wrap and refrigerate for at least 3 hours to set.

To make Melba toast, preheat oven to 180°C. Cut bread loaf diagonally in half lengthways. Use an electric or serrated knife to thinly slice into triangles. Place on 2 ungreased baking trays and bake for 4-8 minutes, swapping trays halfway through cooking, until lightly coloured and dry.

Cool on trays.

To turn out mousses, have 8 serving plates ready and lightly wet them. One at a time, briefly dip moulds (almost up to the top edge) into a bowl or sink of hot tap water for just 1 second. Invert each mould onto a plate. Hold mould and plate firmly together and shake from side to side to help release mousse. Lift away mould and serve with Melba toast.