Smoked trout mousse is a classic British appetizer recipe that is incredibly easy to make. Due to its versatility, it can be served several ways.
Some dishes are so darn simple, I sometimes can’t believe they aren’t more popular. This Smoked Trout Mousse is one of those dishes.
It’s a classic British starter, that’s not much more than butter and a bit of cream.
Although it’s generally served with water biscuits or cream crackers,
you can also serve it American Style on top of thick-cut potato chips,
or piped on top of hollowed out cucumber slices, for a slightly more elegant hors d’oeuvre.
Any which way you serve the smoked trout mousse, it takes just under ten minutes to prepare.
- 8 ounces smoked trout skinned and boned
- 5 ounces unsalted butter softened
- 3 Tablespoons whipping cream
- 3 Tablespoons lemon juice
- Kosher salt and white pepper to taste
- Fresh chives finely chopped
- Fresh dill finely chopped
In the bowl of a food processor, pulse trout for 3-5 seconds
Add butter and pulse an additional 3-5 seconds.
Add cream and seasonings and pulse until mousse is blended, but not completely smooth, about 10 to 20 seconds.
Taste and adjust seasonings with lemon juice, salt and white pepper.
Garnish with fresh chives or dill.
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