Trout Mousse with
Peter's Lumpfish Caviar
smoked trout fillets
Juice from half a lime
choice of lettuce
salt & pepper
parfait steel moulds
fresh chervil, tarragon, chives
salt & white pepper
Honey, salt & white pepper
Mix trout fillets well with fish stock, the juice of half a lime, butter and Pernod, and fold in whipped cream. Line small moulds with foil and fill with fish mixture. Chill for three to four hours in refrigerator. Tumble mousse from moulds and remove foil.
For the herb sauce, mix crème fraiche with finely chopped herbs and season to taste with white pepper, salt and lime juice.
Wash and peel potatoes, cut into thin slices, pat dry, wrap around steel moulds and bake in hot oil. Lay out trout mousse on a plate.
Pour the raspberry marinade over lettuce and decorate with potato rolls.
Top mousse with Peters lumpfish caviar and refine with herb sauce.
Caviar On Toast
slices of white bread
small onion, finely chopped
Toast the bread and butter it. Place the lettuce on top of the toast. Scoop up the caviar and form it into an oval ball in a larger spoon and place it on top of the lettuce leaf. Pour sour cream on the side and put some chopped onions, tomato and lemon slices on the side. End of with a dill stem on top.