After the success of our pike-perch mousse last fall, we now offer trout mousse with lime.
Everything is in balance in this recipe: fresh trout fillets, cream and milk, eggs, a zest of lime, a drop of shallots, a splash of Chardonnay from Bugey.. .the magic ingredients of a balanced and silky foam. 
 
You can combine it with smoked fillets and served on toasted cereal bread.
 
Each terrine weighs 140g and can be kept for several months.