for 25 pieces

Dough

100 g	white flour
30 g	grated Parmesan
½ tbsp	sesame seeds
½ tbsp	black sesame seeds
¼ tsp	chilli flakes
¼ tsp	salt
50 g	butter, cold, cut into pieces
1	fresh egg white, beaten
½ tbsp	toasted sesame oil

Trout mousse

50 g	smoked trout filets, torn into pieces
1 tsp	sesame oil
1	fresh egg yolk
1 tbsp	lemon juice
½ tsp	Worcestershire sauce
2 pinch	salt
½ dl	full cream, beaten until stiff

To serve

organic lemon, zest peeled with a peeler

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg white and sesame oil, mix quickly to create a soft dough – do not knead. Chill for approx. 30 mins.

To shape

On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out circles (approx. 5 cm in diameter), place on two baking trays lined with baking paper.

To bake

Approx. 12 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Trout mousse

Place the trout in a food processor along with all the other ingredients up to and including the salt, puree, pour into a bowl. Fold the whipped cream into the mixture, cover and chill for about 30 minutes.

To serve

Spread the trout mousse onto the sablés, cut the lemon peel into fine strips, and arrange them on top.

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