Smoked Trout Mousse
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2smoked trout
- 10tablespoons butter, at room temperature
- 2tablespoons lemon juice
- 2tablespoons sour cream
- Salt and freshly ground white pepper to taste
- Toast bread or crackers
- Whitefish, salmon or sturgeon caviar or minced parsley for garnish
Preparation
- Step 1
Remove skin and all bones from the trout. Break the fish into chunks.
- Step 2
Place trout in the work bowl of a food processor along with the butter and lemon juice and process until it forms a fine, smooth puree. The trout can also be mashed by hand and the butter worked in with a fork, but this is more tedious.
- Step 3
Add the sour cream and process briefly to blend.
- Step 4
Season to taste with salt and pepper. Transfer to a crock or a bowl and serve with toast, bread or crackers or spread on triangles of toast or pumpernickel bread to form individual canapes and top each with a little caviar or parsely as garnish. Refrigerate until ready to serve.
Private Notes
Comments
This is very fast and easy, clean and fresh tasting. I would recommend it be made the night before or the morning of serving in the evening to let the flavors marry up. I'll never buy store- made smoked trout mousse again.