Smoked Trout Mousse with lemon myrtle shortbread

You will need:

1x Smoked Trout (approx 180g) filleted
50g Butter
50ml Cream
2 teaspoons Lemon Myrtle
Juice of one Lemon
Salt and Pepper

Soften the butter so it will mix with the trout and mix together in a blender, add butter and cream while blending. Add lemon juice a little at a time and ensure mixture is just moist, blend until smooth adding lemon myrtle and seasoning to taste.

Serve spooned onto a plate with melba toast or savoury crackers.

 

Thanks to Chris Muir (Terracotta Room)