- 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
Line 7 moulds with a capacity of 125ml with half of the trout slices. Reserve 50g to seal.
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.
While blending, slowly add the cream until light and fluffy. Add the peas and combine.
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