Smoked Trout Mousse

225 g Smoked trout
4 tb Double cream
Salt and fresh ground black pepper
Fresh squeezed lemon juice; to taste
1 tb Horseradish sauce; (1 to 2)
450 g Cream cheese; at room temperature

Remove the skin and bones off the smoked trout and put the flesh into the bowl of a food processor. Chop finely, and with the machine still running, add the cream steadily. Add salt, pepper, lemon juice and horseradish and mix.

In a separate bowl soften the cheese, and add the trout mixture. Blend well (for a very fine mousse, the mix can be pressed through a fine sieve. It should be piped, so the sieving isn't strictly necessary). Pipe the mousse onto the biscuits and add your own topping.

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