in Recipes

Trout mousse

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Ingredients for 4 servings:

  • ½ bunch parsley
  • 125 g smoked trout fillet(s)
  • 125 g mascarpone
  • 2 anchovy fillets or some anchovy paste
  • 1 tbsp capers
  • 2 tbsp horseradish (from the jar)
  • 4 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Pluck the parsley leaves from the stems. Roughly chop the trout fillets and puree them with the mascarpone in a blender. Briefly puree about two-thirds of the parsley and the remaining ingredients. Pour the mousse into a bowl and chill for about 1 hour. Cut gnocchi from the mousse and garnish with the remaining parsley.

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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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