The mousse is made from cream cheese, sour cream, cod, shrimp, and trout. The appetizer is served cold.

Summary

Ingredients

• Smoked trout, fillet (cut into thin slices) – 280 g
• Cod, skinless fillet – 450 g
• Boiled, peeled shrimps (cut in half) – 180 g
• Sour cream – 300 g
• Cream cheese – 230 g
• Bay leaf – 1 pc.
• Lemon – 1 slice
• Black peppercorns – 6 peas
• Olive oil – 1 tbsp
• Coldwater – 60 g
• Gelatin – 15 g
• Fresh dill (chopped) – 30 g
• One lemon juice
• Tabasco sauce – 3 drops
• Salt to taste
• Ground black pepper – to taste
• Dill for decoration
• Parsley for decoration
• Lemon wedges for serving

Print Recipe Pin Recipe

Instructions

1. Grease a rectangular dish with a volume of 1.2 liters with olive oil.
2. Put cod fillet, bay leaf, lemon wedge, and black peppercorns in a saucepan, add water to cover the fish level, bring to a boil. Cook the fish over medium-low heat for 10-15 minutes, until soft.
3. Cover the oiled dish with thin slices of smoked trout, leaving long hanging edges.
4. Remove the cod from the pan, break it into pieces, and place in a large bowl.
5. Pour 60 g of cold water into a small heat-resistant bowl, pour gelatin into it, leave at room temperature for 5 minutes. Then place the bowl in a water bath, stir the gelatin until dissolved. Remove the bowl from the bath, leave it at room temperature.
6. Add shrimp, sour cream, cream cheese, and dill to a bowl of cod. Add lemon juice and Tabasco sauce there, salt and pepper, and mix well. Add cooled gelatin into this mixture, mix well and put this mass into a prepared mold, level the surface with a spatula. Cover the mixture with the hanging edges of the trout, press down slightly, cover with cling film, and place in the refrigerator for 2 hours.
7. Take the mousse dish out of the refrigerator, run a knife around the edges, and turn the dish over onto a serving dish. Remove the form from the mousse.

Enjoy your meal!