Preparation time 20 minutes
Cooking time 3–4 minutes
Finishing time 5 minutes
Serves 4
150 g (5 oz) sliced cold-smoked rainbow trout or smoked salmon
100 g (3½ oz) full-fat crème fraîche
finely grated rind of ½ lemon
1 tablespoon lemon juice
175 g (6 oz) mixed hot-smoked fish (trout, salmon and mackerel fillet)
salt and pepper
Salad
25 g (1 oz) walnut pieces
3 tablespoons olive oil
1 tablespoon red wine vinegar
40 g (1½ oz) watercress
Line 4 150 ml (¼ pint) pudding moulds or china ramekin dishes with clingfilm, then line the bases and sides with the sliced trout, keeping a little back for putting on the tops.
Mix the crème fraîche, lemon rind and lemon juice with a little black pepper. Flake the fish, discarding any skin and bones, then fold it into the crème fraîche mixture. Divide between the lined moulds then cover with the remaining sliced trout. Fold any overhanging pieces of trout over the top then chill until required.
To make the salad dressing, toast the walnuts in a dry frying pan over a medium heat until lightly browned. Mix the oil, vinegar and a little seasoning together then add to the hot walnuts and set aside.
When ready to serve, tear any very long stems off the watercress then toss with the dressing. Unmould the mousses, remove the clingfilm and arrange on 4 small plates. Spoon the salad around and serve with warmed crusty brown rolls, if liked.
For smoked fish toasts with walnut salad, omit the cold smoked rainbow trout. Make the crème fraîche, lemon and hot smoked fish mix as above. Spread onto toasted slices of thin wholewheat baguette. Serve with salad leaves tossed in lemon juice as above.