SMOKED TROUT MOUSSE
Steps:
- In a food processor, pulse the trout until just blended. Add the cream cheese and cream and pulse the trout until just smooth. Add the lemon juice, salt, pepper and chives. Set aside.
- Serve a dollop with each corn dill muffin and garnish as desired.
SMOKED TROUT MOUSSE
Make and share this Smoked Trout Mousse recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine everything but whipping cream in processor and chop finely using 5-6 on/off turns of blades.
- With machine running, slowly pour cream through feed tube and blend well.
- Taste and adjust seasoning with salt, pepper and lemon juice.
- Chill overnight.
Nutrition Facts : Calories 684.6, Fat 50.6, SaturatedFat 24.6, Cholesterol 264.7, Sodium 161.9, Carbohydrate 5.7, Fiber 0.7, Sugar 0.9, Protein 50.8
SMOKED TROUT MOUSSE WITH APPLE-FENNEL SALAD
At the winery, we are always looking for enticing finger foods that our guests can enjoy comfortably with a glass of wine in hand. This hors d'oeuvre from Memphis chef Wally Joe, devised at the 2004 Workshop, passes that test. Piped or spooned onto endive leaves, the mousse makes an easily passed hors d'oeuvre. The mousse's creamy texture and smoky notes find an echo in our Napa Valley Chardonnay, and the apple garnish provides another aromatic link.
Yield serves 8
Number Of Ingredients 15
Steps:
- For the mousse: By hand, break the trout into flakes, removing any bones. In a food processor, puree the trout, crème fraîche, cream, lemon juice, and horseradish until smooth, about 2 minutes. Transfer to a bowl, stir in the chives and several grinds of pepper, then refrigerate until the mixture is firm enough to pipe through a pastry bag, about 30 minutes.
- For the salad: In a small bowl, combine the apple, fennel, chopped fennel fronds, olive oil, vinegar, honey, and a pinch of salt. Toss well.
- If necessary, trim the base of the endive leaves so each leaf is no longer than 3 inches.
- Using a pastry bag fitted with a 1/2-inch plain tip, pipe about 2 teaspoons of mousse onto each endive leaf. Alternatively, use a spoon to place about 2 teaspoons of the mousse on each leaf. Top with a small spoonful of the apple-fennel salad. Garnish each filled leaf with a small fennel frond.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another creamy, barrel-aged Chardonnay.
SMOKED TROUT MOUSSE
Steps:
- Remove skin and all bones from the trout. Break the fish into chunks.
- 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.
- Add the sour cream and process briefly to blend.
- 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.
SMOKED TROUT MOUSSE
Categories Milk/Cream Food Processor No-Cook Buffet Lemon Trout Chill Dill Gourmet
Yield Makes 8 small wedges
Number Of Ingredients 11
Steps:
- Lightly oil a straight-sided 2-cup mold or soufflé dish.
- In a food processor purée trout with 1/4 cup cream, butter, lemon juice, and salt until smooth and transfer to a bowl. In a very small saucepan sprinkle gelatin over water and let soften 1 minute. Heat mixture over moderately low heat, stirring, just until gelatin is dissolved (do not let boil) and cool to room temperature. In a bowl with an electric mixer beat remaining 1/2 cup cream until it just holds stiff peaks and fold into trout purée with gelatin mixture and salt to taste until combined well.
- Spoon half of mousse into mold or soufflé dish and smooth top. Spoon roe evenly over mousse (roe will not cover mousse completely) and sprinkle evenly with dill. Spoon remaining mousse over dill, spreading mousse evenly (being careful not to disturb roe and dill), and gently smooth surface. Chill mousse, covered, at least 12 hours and up to 2 days.
- To unmold mousse, run a thin knife around edge of mold or soufflé dish and dip bottom into a bowl of hot water 5 seconds. Invert mousse onto a plate and cut into 8 wedges (reserve 2 wedges for another use). Put sesame seeds in a shallow bowl and carefully dip outside edge of each wedge in seeds to coat.
ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE
Categories Fish Leafy Green No-Cook Cocktail Party Low Carb Quick & Easy Cream Cheese Trout Endive Dill Bon Appétit
Yield Makes about 34
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
- Separate endive into leaves. Spread small amount of cheese mixture on base end of each leaf. Top with trout piece; garnish with small dill sprig. Arrange filled leaves on platter. (Can be made 6 hours ahead. Cover; chill.)
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ENDIVE SPEARS WITH SMOKED TROUT - A BEAUTIFUL PLATE
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4.2/5 (12)Total Time 15 minsCategory AppetizersCalories 115 per serving
- In a bowl, mix the mayonnaise, Greek yogurt, green onions, garlic, lemon juice, cayenne pepper and sweet paprika. Add the flaked trout fillet (leave it in relatively large chunks, as it will have a nicer texture) and stir gently to combine. Season to taste with salt and pepper.
- Trim the ends of the endive spears to separate the leaves (you will want to set aside the most inner, small endive leaves to use in another dish, such as a salad, etc.). Using the large endive spear leaves, spoon a tablespoon or so of the trout mixture into each spear. Serve them immediately on a platter with extra lemon wedges.
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