This dish took a while to evolve but I am now very happy with how it looks and tastes, so have added it to our gourmet holiday menus. I would serve this with a glass of cold white wine from Chateau La Voulte Gasparets.
BEETROOT AND SMOKED
TROUT TRIFLE
WITH AN AVOCADO
CUSTARD
Beetroot Jelly
50g Cooked beetroot
Water
2 leaves of gelatine
½ teaspoon horseradish
Salt and Pepper
1)
Blend beetroot, water and
Horseradish
2)
Add to non-stick pan and heat
with gelatine until thoroughly integrated
3)
Pour liquid evenly in to
cocktail glasses and refrigerate for 2 hours
Smoked Trout Mousse
Smoked Trout
1 Egg white
2 tbsp crème Fraîche
1 tbsp horseradish
½ tbsp Lime juice
Black Pepper
1)
In a processor place the trout
and egg white, and blend
2)
Add crème Fraîche, horseradish,
lime juice and black pepper and blend
3)
Spoon creamy mousse on to the
beetroot jelly
4)
Refrigerate for 1 to 2 hours
Vegetables
Finely dice, ½ red pepper, ½ yellow pepper,
½ green pepper, ½ cucumber and 5 radishes.
Sprinkle over the mousse
Avocado Custard
4 avocados
2 tbsp Crème Fraîche
1 tbsp lime juice
Salt and Black Pepper
1)
Blend ingredients in a food
processor until very smooth
2)
Carefully spread custard over
the vegetables until level with the top of the glass
3)
Sprinkle with toasted pine-nuts
and top with half a cherry tomato.
