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Smoked trout mousse on pumpernickel slices

updated

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Ingredients for 20 servings:

  • 125 g smoked trout fillet(s), skinless
  • 30 g shallot(s)
  • 1 tbsp, heaped crème fraîche
  • 50 ml cream
  • salt and pepper
  • 20 pumpernickel coins
  • n. B. Dill
  • n. B. Trout caviar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

festive finger food

Mash the trout with a fork and remove any remaining bones. Peel the shallots and cut them into very fine cubes. Purée the trout meat, shallots, salt, pepper, crème fraîche, and gradually add the cream with a blender or hand blender. The cream should be smooth but still have a firm consistency. Season with salt and pepper. Pipe the cream onto the pumpernickel slices and serve garnished with dill and trout caviar.

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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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