Ingredients
- 150g Smoked Trout (filleted)
- 150ml Fish stock (made with the addition of smoked trout bones)
- 150ml Cream
- 10ml Vermouth
- 20ml White wine
- 1g Sea salt
- 1g White pepper ground
Method
- Place smoked trout and fish stock into a blender and pulse until smooth.
- Add cream, vermouth, wine and seasoning, pulse then pass through a fine drum sieve.
- Pour into a 0.5 litre cream dispenser, screw on one cream charger and shake vigorously.
- Refrigerate for 1 - 2 hours.
- Shake and pipe onto plates, garnish with trout roe, baby herbs or edible flowers and a dusting of fennel powder.
- Serve with rice crackers.