1. Remove the skin and bones from the flesh of the fish

2. Flake the flesh into a liquidizer

3. Sieve the cheese and add it to the liquidizer together with the soured cream

4. Season to taste with the lemon juice, salt and pepper

5. Spoon the mousse into individual ramekin dishes and leave them to chill in the refrigerator

6. Sprinkle the parsley in a neat border around the edge of each dish

List of ingredients required:

3/4 lb smoked trout
Salt and black pepper
4 oz cottage cheese
Juice of half lemon
5fluid oz soured cream
Finely chopped parsley (garnish)