Smoked Trout Cream and Tahoon Oil Skeleton Amuse

Smoked Hampshire Trout Cream - produces approx 20 amuse

• 750g Smoked Butler country estates smoked Trout
• 50gr  Mustard Cress (fresh, finely chopped)
• 600g  Philadelphia cream cheese
• 100ml double cream
• Juice of 1 lemons
• black pepper

For the Tahoon oil tuilles

• 60 grams egg white
• 60 grams Tahoon Cress oil 
• 6 grams salt
• 8 gram sugar
• 50 grams flour

For the Tahoon oil:

• 150 ml light oil (sunflower, peanut oil or grapeseed)
• 50 grm Tahoon Cress

• Transfer the cress into a blender together with the  oil.
• Blend this till the oil is 65 degrees Celsius. The oil will heat up from the friction.
• When ready let it drain in a sieve that is lined with  muslin ( or coffee filter paper). This can be done in the fridge
• Method for tuille
• Pour the egg white in a blender, also add the tahoon oil, the salt, the sugar and the flour. Now blend this till smooth.
• Once smooth spread it on a silicon mold.
• Bake it at 150 degrees Celsius for around 6-8 minutes. Then gently remove when still hot and keep them dry and covered until required.

Method for the Smoked Hampshire Trout Cream

• Place the smoked trout into a food processor and blitz until smooth and place into a clean chilled bowl.
• Add all the remaining ingredients and fold in before seasoning to taste.
• Place a baked fish skeleton on the flat surface and pipe on a layer of the cream before sandwiching with another skeleton tuille.

Finish presentation with:

• Bean Blossom  
• BlinQ Blossom 
• Paztizz Tops
• 150grm capers

Serve immediately.

Recipe: Alan Coxon