Trout mousse with prawns

Name: Trout mousse with prawns
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 200 g raw shrimps (without head and shell); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 sheets white gelatine; 250 g smoked trout fillets; 150 g Fresh cream; 1⁄2 Federation Dill; 250 g Whipped cream; 1⁄2 Organic Lemon; 7-10 Tbsp lemon slices and possibly smoked salmon; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

200 g raw shrimps (without head and shell)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 sheets white gelatine
250 g smoked trout fillets
150 g Fresh cream
1⁄2 Federation Dill
250 g Whipped cream
1⁄2 Organic Lemon
7-10 Tbsp lemon slices and possibly smoked salmon
7-10 Tbsp Cling film

Directions

1
Rinse out two small moulds (each with a capacity of 200 ml) or one mould (approx. 1⁄2 l capacity), line with foil. Wash the shrimps, dab dry. Fry in hot oil for 2-3 minutes. Season with salt and pepper.
2
Take out, let it cool down.
3
Soak the gelatine in cold water. Cut the trout into small pieces. Finely puree with crème fraîche. Wash the dill and put something aside for garnishing. Finely chop the rest. Wash the lemon and grate the peel. Cut the prawns into small pieces.
4
Squeeze out the gelatine and dissolve over a mild heat. First stir in some trout cream, then stir in the rest of the trout cream. Whip the cream until stiff. Add dill and lemon zest. Season to taste, fold in the prawns.
5
Fill into the moulds and smooth down. Chill for at least 4 hours. Remove the mousse from the mould, remove the foil. Garnish with lemon, salmon florets and dill.