Place the ramekins in iced water.
Soak one third of the gelatine in cold water for 10 min. Squeeze it out well and warm it slightly in a water bath so that it becomes liquid. Mix the grated bread with half of the fish stock and the dissolved gelatine. Cool the mixture.
When it becomes spreadable, spread this quantity into the ramekins so that the bottom and sides are evenly coated. Refrigerate.
Soak the rest of the gelatine in cold water for about 10 minutes, squeeze it out well and warm it slightly in a bain-marie so that it becomes liquid. Mash trout fillet with remaining fish stock, place in iced water. Make sure that everything is very cooled down together so that the quantity binds. Season with salt, pepper and a little juice of a lemon, fold in the warmed gelatine with a whisk.
Whip the cream until stiff and fold in carefully.
Pour trout mousse into the provided molds and set in the refrigerator for at least 120 minutes.
To serve: dip the molds briefly in hot water, loosen the edges with a kitchen knife and turn out onto plates. Garnish with a little seasonal salad if you like.
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