Smoked Trout Mousse
Kosher dietary law prohibits mixing meat and dairy, hence the use of sour cream substitute in this recipe and Asparagus Spears with Smoked Salmon Spirals (page 120). Use kosher gelatin, available in supermarket ethnic foods aisles this time of year. Serve with matzo.
How to Make It
Step 1
Peel eggs. Slice each egg in half lengthwise; remove yolk. Reserve yolks for another use. Finely chop egg white. Set aside.
Step 2
Coat a (7 1/2 x 3-inch) loaf pan with cooking spray; line pan with plastic wrap. Set aside.
Step 3
Place broth in a 2-cup glass measure; sprinkle gelatin over broth. Let stand 5 minutes. Microwave broth mixture at high 30 seconds; stir until gelatin dissolves. Chill 15 minutes or until mixture begins to thicken.
Step 4
Place trout in a food processor; pulse 10 times or until finely chopped. Add broth mixture, lemon juice, and pepper; process until well combined. Place trout mixture in a large bowl; fold in sour cream substitute, 1/4 cup chives, and dill. Spoon trout mixture into prepared pan; cover and chill overnight. Sprinkle with egg white. Garnish with chives, if desired.
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