Smoked trout mousse, riesling jelly and sour cream sablé biscuits

Name: Smoked trout mousse, riesling jelly and sour cream sablé biscuits
Total time: 60 min
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; eggwash; Riesling jelly; 185 ml riesling; 1 golden shallot, coarsely chopped; ½ tsp black peppercorns

www.gourmettraveller.com.au

Australian Gourmet Traveller side dish recipe for smoked trout mousse with riesling jelly and sour cream sablé biscuits.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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