Smoked Trout Mousse

Name: Smoked Trout Mousse
Yield: Serves 2
Ingredients: 100g smoked trout fillet; 1 tablespoon full-fat crème fraîche; 1 teaspoon creamed horseradish; A good squeeze of lemon juice; 4 grindings of black pepper; A few drops of Tabasco

WinterFish & SeafoodServes 2

Ingredients

100g smoked trout fillet
1 tablespoon full-fat crème fraîche
1 teaspoon creamed horseradish
A good squeeze of lemon juice
4 grindings of black pepper
A few drops of Tabasco

Method

Whizz all the ingredients in a food processor until smooth and fluffy.
Pack into ramekins or a decorative dish and top with some lemon slivers and a sprinkling of cayenne pepper.
Serve with Melba toast: lightly toast sliced white or brown bread, remove the crusts, cut through the middle with a breadknife and lightly toast the cut sides.

From the February 2018 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)

A word from the February 2018 edition

That old Valentine's Day thing is looming up again, giving pretentious restaurateurs an excuse to relieve the punters of even more money for indifferent food and leading a lot of people who should never be allowed near a kitchen to believe that they are natural-born cooks.

But here's the thing: ingredients need be neither exotic, unusual nor expensive: the important thing is getting the flavours right. So here are three ideas to form the basis of a really delicious Valentine's Day supper. Serve the chicken with potato wedges and a green salad, and if you think you'll still have room for a pudding then spear small chunks of fresh mango, fresh pineapple and tinned lychees onto cocktail sticks, chill them well and serve with a bowl of cream to dip them into. What could be simpler?

Smoked Trout Mousse

Ingredients

Method

More from the Churston Kitchen

Cider Can Chicken

Dauphinois Potatoes

Smoked Salmon on Socca

Cook it with Churston ingredients.