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Smoked trout mousse with riesling jelly and sour cream sablé biscuits


You'll need

250 ml (1 cup) fish stock 50 ml dry white wine ¼ cup finely chopped dill (stalks reserved), plus extra sprigs to garnish 10 gm butter 2 golden shallots, finely chopped 1 tbsp plain flour 1 lemon, finely grated rind and juice only 500 gm smoked trout, skin and bones removed, coarsely flaked 2 gelatine leaves (titanium strength), softened in cold water 250 gm sour cream   Sour cream sablé biscuits 300 gm (2 cups) plain flour 250 gm cold butter, coarsely chopped 150 gm sour cream 2 tbsp finely chopped dill 1 lemon, finely grated rind only For brushing: eggwash   Riesling jelly 185 ml riesling 1 golden shallot, coarsely chopped ½ tsp black peppercorns 2 gelatine leaves (titanium strength), softened in cold water

Method

  • 01
  • For sour cream sablé biscuits, process flour and 1 tsp sea salt in a food processor to combine. Add butter, process until fine crumbs form, add sour cream and dill and process until mixture just comes together. Turn onto a lightly floured surface, knead lightly until just smooth, wrap in plastic wrap and refrigerate until firm (1-2 hours). Meanwhile, preheat oven to 180C. Roll pastry on a lightly floured surface to 3mm thick and cut out rounds with a 5cm-diameter fluted or plain pastry cutter. Place on baking trays lined with baking paper, brush with eggwash and prick with a fork. Combine lemon rind with 1 tsp sea salt, scatter over biscuits, then bake until golden (10-12 minutes). Cool on trays for 5 minutes, then cool completely on a wire rack. Makes about 30. Biscuits will keep stored in an airtight container for 2-3 days.
  • 02
  • Combine stock, wine and reserved dill stalks in a small saucepan and bring to the simmer over medium-heat. Meanwhile, melt butter in a saucepan over medium heat, add shallot and sauté until tender (1-2 minutes). Add flour, stir continuously for 1 minute, then strain in 180ml stock mixture, whisking continuously until smooth. Simmer until thickened (4-5 minutes), add rind and juice, season to taste, then transfer to a food processor. Add half the smoked trout, process until smooth, transfer to a bowl. Return remaining stock mixture to low heat. Squeeze excess water from gelatine, add to stock mixture and stir to dissolve. Strain into trout mixture, add sour cream and dill and stir to combine. Add remaining trout and spoon into two 500ml-capacity ramekins. Smooth tops, refrigerate until just set (30-40 minutes), then place a dill sprig on top of each.
  • 03
  • Meanwhile, for riesling jelly, bring wine, shallot, peppercorns and 30ml water to the simmer over low heat. Squeeze excess water from gelatine, add to pan and stir to dissolve, then strain into a jug and refrigerate until just starting to thicken (25-30 minutes). Pour in a thin layer over smoked trout mousse and refrigerate until set. Makes about 750ml. Serve with sour cream sablé biscuits.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2010

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