Trout Mousseline

Trout Mousseline
6 ounces (about 1 cup) diced trout fillet, skinless, boneless
4 tablespoons cold heavy cream
2 egg whites
1 teaspoon salt, or to taste
White pepper, to taste
Place the trout, cream, egg whites, salt and pepper in a food processor with a steel blade. Process to a fine paste, scraping down the sides of the bowl as needed.
Push the mousseline through a sieve or strainer, if desired. Keep refrigerated until ready to use.
Makes enough filling for eight fillets.
Adapted from "The Professional Chef" (2001 John Wiley, $65)