250 ml(1 cup) fish stock50 mldry white wine¼ cupfinely chopped dill (stalks reserved), plus extra sprigs to garnish10 gmbutter2golden shallots, finely chopped1 tbspplain flour1lemon, finely grated rind and juice only500 gmsmoked trout, skin and bones removed, coarsely flaked2gelatine leaves (titanium strength), softened in cold water250 gmsour creamSour cream sablé biscuits300 gm(2 cups) plain flour250 gmcold butter, coarsely chopped150 gmsour cream2 tbspfinely chopped dill1lemon, finely grated rind onlyFor brushing:eggwashRiesling jelly185 mlriesling1golden shallot, coarsely chopped½ tspblack peppercorns2gelatine leaves (titanium strength), softened in cold water
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.
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.
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.