Smoked Trout Mousse

Directions

1. 1
   Lightly oil a straight-sided 2-cup mold or souffle dish.
2. 2
   In a food processor puree trout with 1/4 cup cream, butter, lemon juice, and salt until smooth and transfer to a bowl.
3. 3
   In a very small saucepan sprinkle gelatin over water and let soften 1 minute.
4. 4
   Heat mixture over moderately low heat, stirring, just until gelatin is dissolved (do not let boil) and cool to room temperature.
5. 5
   In a bowl with an electric mixer beat remaining 1/2 cup cream until it just holds stiff peaks and fold into trout puree with gelatin mixture and salt to taste until combined well.
6. 6
   Spoon half of mousse into mold or souffle dish and smooth top.
7. 7
   Spoon roe evenly over mousse (roe will not cover mousse completely) and sprinkle evenly with dill.
8. 8
   Spoon remaining mousse over dill, spreading mousse evenly (being careful not to disturb roe and dill), and gently smooth surface.
9. 9
   Chill mousse, covered, at least 12 hours and up to 2 days.
10. 10
    To unmold mousse, run a thin knife around edge of mold or souffle dish and dip bottom into a bowl of hot water 5 seconds.
11. 11
    Invert mousse onto a plate and cut into 8 wedges (reserve 2 wedges for another use).
12. 12
    Put sesame seeds in a shallow bowl and carefully dip outside edge of each wedge in seeds to coat.