Smoked Trout mousse with lemon myrtle shortbread
CLICK HERE FOR THE PRINT VERSION
1x Smoked Trout (approx 180g) filleted
50g Butter
50ml Cream
2 teaspoons Lemon Myrtle
Juice of one Lemon
Salt and Pepper
Soften the butter so it will mix with the trout and mix together in a blender, add butter and cream while blending. Add lemon juice a little at a time and ensure mixture is just moist, blend until smooth adding lemon myrtle and seasoning to taste.
Serve spooned onto a plate with melba toast or savoury crackers.
*Chris Muir (Terracotta Room)
