Crayfish Mousse

Ingredients

• 1 x 1 kg (approx.) cooked crayfish
• 2 shallots, roughly chopped
• 2 sprigs thyme
• 100 g unsalted butter, chopped
• 20 g plain flour
• 1 tbsp tomato paste
• 1 tbsp brandy
• 500 mL fish stock
• 1 ½ tsp McKenzie’s gelatine powder, alternatively 3 gelatine leaves
• ½ tsp sea salt
• 50 g crème fraiche
• 70 mL cream
• To serve
• Trout or salmon caviar
• Dill sprigs
• Melba toast, crackers, or crusty bread