Trout Mousse

Ingredients:
500 g trout (or othersalmon type fish)
100 g boiled potatoes
150 ml freshly pressed lemon juice
3 tbsp cognac
2 tbsp molten butter
2 avocados
cayenne pepper
black pepper, salt
Method:
Cook any salmon type fish, e.g. trout, in the microwave oven: 1 minute at high for every 100 gram. Remove skin, bones, tail and head, and let the meat cool. About 300 gram of meat should remain. Purée the trout meat together with cooked potatoes, freshly pressed lemon juice, cognac and molten butter in a food processor. Add the flesh of 1 1/2 peeled avocado, a very generous pinch of cayenne pepper and pinches of salt and black pepper. Purée for another 15-30 seconds. Transfer the mousse to a suitable bowl and let it cool for at least a few hours in the refrigerator.