- 200g (7oz) smoked trout, roughly chopped
- 2 pinches cayenne pepper
- 300ml (½pt) double cream
- ¼ lemon, juice only
FOR THE BEETROOT AND DILL RELISH
- 1 cooked beetroot, drained and finely chopped
- Small handful fresh dill, chopped
- 1tbsp olive oil
- Salt and freshly ground black pepper
To make the mousse, place the smoked trout in a food processor together with the cayenne pepper and blend for 2-3 minutes, or until it has achieved a smooth consistency, and then place in the fridge until it has thoroughly chilled. Whizz the trout in the food processor again for 2-3 minutes and then, with the motor running, slowly add half the double cream. Chill until needed.
Whip the remaining cream until it forms soft peaks, and then gently fold into the chilled trout mixture. Stir in the lemon juice and season with salt and freshly ground black pepper to taste.
Pipe or spoon the mousse into small glasses and chill for at least 2 hours before serving. To make the relish, finely chop the beetroot and mix with the rest of the ingredients. Spoon on top of the mousses and serve.