Smoked Trout Mousse
Updated Oct. 11, 2023
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
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Ingredients
- ½pound smoked trout, about 2 whole trout, skinned and boned
- 2½cups heavy cream
- 4teaspoons fresh lemon juice
- 4teaspoons prepared horseradish (drained in sieve)
- ½teaspoon kosher salt
- ½cup water
- 2envelopes gelatin
Nutritional analysis per serving (15 servings)
160 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 5 grams protein; 89 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crumble trout into a small saucepan. Add 1½ cups cream and stir. Bring to a simmer and cook gently over medium-low heat 10 minutes.
- Step 2
Pour mixture into a blender and puree. Pass through a fine sieve into a metal bowl. Stir in lemon juice, horseradish and salt.
- Step 3
In a glass measure, place the water. Sprinkle gelatin on top. When absorbed, put glass measure in a saucepan of simmering water until gelatin dissolves. Stir this mixture into the trout mixture.
- Step 4
Whip remaining 1 cup heavy cream until firm but not dry. Fold into trout mixture.
- Step 5
Rinse another metal bowl or a mold with ice water. Scrape mousse into the bowl or mold. Chill 1 hour or, tightly covered, overnight.
- Step 6
Unmold by dipping bowl or mold into very hot water and inverting onto a serving dish.
Private Notes