Trout Filled with Salmon Mousse
Puff Pastry Recipe

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Trout Salmon Mousse
source: recipe and photograph created by Peggy Bucholz of www.finedinings.com


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Recipe Type: trout, smoked salmon, mousse, cream, puff pastry, egg, main entree

Prep Time: 20 min
Total Time: 42 min
Serves: 1


Ingredients

1 fresh Lake Trout, 6 to 8-inch
Salt and pepper, to taste
1 tablespoon butter
1-1/4 ounces Smoked Salmon
1 small shallot, chopped finely
1-1/2 teaspoons celery, chopped
1/4 teaspoon Lime Juice
1/4 teaspoon hot horseradish
1 tablespoon heavy cream
1/8 teaspoon salt
pinch of cayenne pepper
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
Peppercorn, garnish for eye of fish
lettuce leaf


Instructions:  

Preheat oven to 350 degrees F.

Remove fish head; clean and rinse trout; season with salt and pepper. In a skillet over medium low heat, saute in butter until brown on both sides, do not overcook. Remove from heat; when cool enough to handle remove fins, tail and bones; carefully separate into 2 halves, place on a large piece of foil; set aside.

To make the salmon mousse, put salmon, shallot, celery, lime juice, horseradish, cream, salt and cayenne pepper in a food processor; puree until smooth.
At this point can be made 1 day ahead. Spread on one trout half, put halves together, cover completely with the foil. Bake on a baking sheet for 15 minutes. Remove from oven, set aside.

Increase oven temperature to 375 degrees F.

Roll puff pastry to 1/8-inch thickness. Use a utility knife to cut out one fish shape slightly larger than the sauteed trout; decorate by making scales with the tip of a spoon; make lines on the tail with a sharp knife without cutting completely through (see my photograph). Make a small hole for the eye of the fish. Mix egg and 1 tablespoon water together; brush on pastry. Bake on a non-stick baking pan at 375 degrees F. for 7 minutes or until golden brown. Remove from oven; use a sharp knife to carefully separate the pastry layers in half. can be made 1 day ahead.


Assemble
1) Put lettuce leaf on plate
2) a baked pastry halve
3) the baked fish filled with mousse (foil removed);
4) the decorated baked pastry halve


Garnish
plate with the following:
gaufrette basket
if desired, fill with mini cooked carrot balls; a boiled 1/2-inch potato cutout using a cookie cutter and a zucchini flower, add a peppercorn for the eye of the fish and serve.

Wine recommendation: Pinot Gris;

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com