Smoked trout mousse, riesling jelly and sour cream sablé biscuits | Gourmet Traveller

Ingredients

• 250 ml (1 cup) fish stock
• 50 ml dry white wine
• ¼ cup finely chopped dill (stalks reserved), plus extra sprigs to garnish
• 10 gm butter
• 2 golden shallots, finely chopped
• 1 tbsp plain flour
• 1 lemon, finely grated rind and juice only
• 500 gm smoked trout, skin and bones removed, coarsely flaked
• 2 gelatine leaves (titanium strength), softened in cold water
• 250 gm sour cream
• Sour cream sablé biscuits
• 300 gm (2 cups) plain flour
• 250 gm cold butter, coarsely chopped
• 150 gm sour cream
• 2 tbsp finely chopped dill
• 1 lemon, finely grated rind only
• For brushing: eggwash
• Riesling jelly
• 185 ml riesling
• 1 golden shallot, coarsely chopped
• ½ tsp black peppercorns