The Baker is on his way home. According to Lot's flight status, the plane departed Warsaw on time for the nine + hour flight to Chicago. Just enough time to make a little late evening snack and chill a bottle of wine. I plan to debrief him over fresh apple cake and coffee (yes, we consume caffeine late). Oliver plans to do a lot of tail wagging and happy yipping.
This recipe is from a cookbook called Carry-Out Cuisine. I first enjoyed it long ago when visiting friends in Bethesda. I do recall there was wine involved then too! My friend found a copy of the cookbook for me. It contains recipes from America's finest gourmet food shops. The book is out of print but worth watching for at AAUW and library book sales. Alas, a number of the restaurants are no longer around but their recipes are.
Now I'm off to chill that wine!
Smoked Trout Mousse
1 pound smoked rainbow trout
1 tbsp chopped scallions
1/2 tsp salt
1/2 tsp freshly ground pepper
1/8 tsp ground nutmeg
2 tsp chopped fresh dill
1 tbsp unflavored gelatin
2 cups heavy cream
Remove the skin from the rainbow trout (if you can't find rainbow trout, any smoked trout will do) and puree it in a food processor along with the scallions and the seasonings.
Dissolve the gelatin in the cream and heat to just warm to ensure that the gelatin is dissolved and not grainy. Add the gelatin/cream mixture to the trout mixture and process for 5 to 6 seconds. Pour into a serving bowl and chill for at least 5 hours before serving.
Serve with sliced and toasted French bread or crackers.