2 X 200g cans smoked trout mousse, drained and finely baked

300ml Béchamel sauce

60ml X 4 tablespoons mayonnaise

10ml x 2 tablespoons gelatin

125ml cream

1 egg white, stiffly beaten

Salt and pepper



Cucumber slices

Watercress or parsley


1. Combine the fish with the Béchamel sauce and mix thoroughly. Add the mayonnaise and season well.

2. Sponge the gelatin in 3 tablespoons of cold water, dissolve hot water and add to the fish mixture

3. Cool until the mixture begins to thicken, fold in the whipped cream and stiffly beaten egg white.

4. Adjust seasoning and turn into a lightly oiled cake pan, 150-170 mm in diameter, or a mould with a 1-litre capacity.

5. Chill until set, turn onto a flat platter and coat with extra mayonnaise.

Garnish with sliced cucumber and bouquets of watercress or parsley.