Serves 8

INGREDIENTS

15ml/1 tbsp powdered gelatine
juice of 1 lemon
105ml/7 tbsp fish stock
50g2oz/1/4 cup butter, plus extrafor greasing
2 shallots, finely chopped
225g/8oz smoked trout fillets
105ml/7 tbsp sour cream
225g/8oz/1 cup low-fat cream cheese or cottage cheese
1 egg white
12 spinach leaves, blanched
12 fresh asparagus spears, lightly cooked
115g/4oz smoked salmon, cut into long strips
salt
shredded beetroot (beet) and leaves, to garnish

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SMOKED FISH And ASPARAGUS MOUSSE

Sprinkle the gelatine over the lemon juice and leave until spongy. In a small pan, heat the fish stock, then add the soaked gelatine and stir to

dissolve completely. Set aside. Melt the butter in a small pan, add the shallots and cook gently until softened but not coloured.

Break up the smoked trout fillets and put them in a food processor with the shallots, sour cream, stock mixture and cream or cottage

cheese. Process until smooth, then spoon into a bowl.

In a clean bowl, beat the egg white with a pinch of salt to soft peaks. Fold into the fish. Cover the bowl and chill for 30 minutes, or until starting to set.

Grease a 1 litre/1/3/4 pint/4 cup loaf tin (pan) or terrine with butter, then line it with the spinach leaves. Carefully spread half the trout

mousse over the spinach-covered base, arrange the asparagus spears on top, then cover with the remaining trout mousse.

Arrange the smoked salmon strips lengthways on the mousse and fold over the overhanging spinach leaves. Cover with clear film (plastic

wrap) and chill for 4 hours, until set. To serve, remove the clear film, turn out on to a serving dish and garnish.