Smoked Trout Mousse with Celery Salsa

Serving Size: 6

Vegetable oil for ramekins
350 grams (12 oz) Trout Fillets, smoked
140 Grams (5 oz) Walnut, halves
2 Tbsp green peppercorns, in brine or vinegar, rinsed and drained
300 grams (10 oz) cream cheese
284 ml double cream, more if needed
1 lemon, juiced or to taste

For the Salsa
4 sticks celery
84 gram Watercress (1 medium bunch)
2 Tbsp walnut oil
2 Tbsp red wine vinegar, or cider vinegar

Oil six 175 ml/6fl oz ramekins, then line each base with a round of
greaseproof paper. Flake the trout with a fork or your fingers, discarding
skin and any bones. Set aside 6 walnut halves for decoration and coarsely
chop the rest. Chop the green peppercorns.
Beat the cheese to soften, then beat in the cream until the cheese just
falls from a spoon - the amount of cream depends very much on the stiffness
of the cheese. If needed, thin the mixture with extra cream or a couple of
spoonfuls of milk. Stir in the chopped green peppercorns and lemon juice,
followed by the trout and chopped walnuts. Taste and adjust the seasoning -
as the trout may be salty and the green peppercorns strong, you may not need
much more salt and pepper. Pack the mousse mixture into the ramekins, smooth
the top and press a peace of greaseproof paper on top. Chill until firm.
Make the salsa: not more than 2 hours before serving, slice the celery
sticks lengthwise in 3-4 thinner sticks, then cut crosswise into dice. Strip
the watercress leaves from the stems, set aside a handful of the leaves and
coarsely shred the remainder. Stir the shredded leaves into the celery with
the oil, vinegar, salt and pepper. Taste, adjust seasoning and chill.
To finish, place the reserved watercress leaves on each serving plate.
Remove the top piece of paper from each mousse, then run a knife around the
sides of each one and turn them out onto the watercress. Remove the lining
paper. Top each mousse with a spoonful of the salsa and a walnut half to
serve.

Work time 30 to 40 minutes, plus 2 hours to overnight chill time

Serves 6

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