in Recipes

Smoked trout mousse

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Ingredients for 4 servings:

  • 2 trout or trout fillets, freshly smoked
  • 2 m.-large shallot(s)
  • 1 tbsp crème fraîche
  • Salt and pepper, white
  • 100 g cream
  • 1 pack of pumpernickel, coins or crackers
  • 1 bunch of dill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Skin the trout and shred the meat with a small knife, removing any bones. Peel and finely chop the shallots. Puree the trout and shallots. Add the crème fraîche and cream until smooth. Season with salt and pepper. Chop the dill and fold in. Refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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