What, no activa? That is how Aki responded to me when I showed her the trout. I made a mousse with trout, marcona almond puree and heavy cream. I folded the trout loins into the mousse and then poached the whole base as a roulade. After poaching, I chilled the trout log, that is what she called it, and sliced it into portions. We served it last eveneing without the pickled cherries, though I think their addition today piques the flavors of the trout and cauliflower.