Instructions: 1 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.

2 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 isnt strictly necessary). Pipe the mousse onto the biscuits and add your own topping.

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