Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 125mls (1/2 cup) boiling water

  3. 1 1/2 tbs (2 x 10g sachets) powdered gelatine

  4. 80mls (1/3 cup) thickened cream

  5. 1 350g whole smoked rainbow trout

  6. 125mls (1/2 cup) good-quality whole-egg mayonnaise (like S&W brand)

  7. 1 green shallot, finely chopped

  8. 1 tsp finely chopped fresh dill

  9. Salt & ground white pepper, to taste

  10. 1/2 stale unsliced white bread loaf, crusts removed

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. 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.

  5. 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.

  6. Cool on trays.

  7. 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.


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