Leek and smoked trout mousseline recipe

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makes: 4
Cost: not
Prep: 30 min

Individual smoked trout and leek mousse delicately wrapped in a pretty parcel.


  • 2 medium leeks
  • 225g/8oz smoked trout
  • 225g/8oz crème fraiche
  • 1 sachet gelatine powder
  • 2 egg whites
  • 1tbsp olive oil
  • 2tbsp fresh chopped parsley
  • 1 lime, grated zest and juice of
  • Sprinkling ground sea salt and black pepper
  • Lime slices for garnish


  • Trim leeks and halve lengthwise. Pull away sufficient strips of leek to line the ramekin dishes. Set aside remaining leek for filling.

  • Place leek strips in a colander over boiling water for 2-3 minutes to soften. Rinse under cold water.

  • Line ramekin dishes with alternate strips of smoked trout and leek leaving sufficient to fold back over filling.

  • Prepare filling. Place remaining leek in a food processor and chop until fine. Gently sauté the leek in the olive oil for 5 minutes to soften but not brown.

  • Finely chop the remaining smoked trout and parsley and combine with the leek, lime zest and juice and seasonings. Stir in the crème fraiche.

  • Place 2tbsp of cold water into a small cup and sprinkle gelatine over. Microwave briefly for 5 seconds to dissolve the gelatine to a clear liquid. Stir into the leek mixture.

  • Whisk egg whites with an electric mixer until with the bowl can be inverted without losing the filling. Gently fold egg white into the leek mixture using a metal spoon. Spoon filling into lined ramekin dishes and fold back leek and smoked trout over the filling.

  • Chill for at least 2 hours until the filling has set. Gently turn out onto individual plates and garnish with lime and parsley.

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