Best 3 Smoked Trout Mousse Recipes
**Indulge in the Delicacy of Smoked Trout Mousse: A Culinary Journey through Taste and Texture**
Embark on a culinary adventure with smoked trout mousse, a delectable dish that tantalizes the taste buds with its unique blend of flavors and textures. This exquisite mousse combines the richness of smoked trout with the velvety smoothness of cream cheese, creating a symphony of flavors that will leave you craving more. Discover the art of preparing this luxurious appetizer or spread, perfect for any occasion, through a carefully curated selection of recipes that cater to diverse preferences and skill levels.
**Recipes Included:**
1. **Classic Smoked Trout Mousse:** Experience the timeless elegance of this traditional recipe, where smoked trout, cream cheese, lemon juice, and fresh herbs come together to create a classic mousse that never fails to impress.
2. **Smoked Trout Mousse with Horseradish:** Elevate your taste buds with this zesty variation, where a touch of horseradish adds a piquant kick to the mousse, creating a delightful balance of flavors.
3. **Smoked Trout Mousse with Avocado:** Embrace the vibrant flavors of avocado in this refreshing recipe, where creamy avocado lends a smooth texture and a subtle nutty flavor to the mousse.
4. **Smoked Trout Mousse with Crème Fraîche:** Indulge in the richness of crème fraîche in this decadent recipe, where the tangy flavor of crème fraîche complements the smokiness of the trout, creating a luxurious and sophisticated mousse.
5. **Smoked Trout Mousse with Capers and Chives:** Discover the harmonious blend of capers and chives in this flavorful recipe, where the briny capers and aromatic chives add a delightful burst of flavor to the mousse.
6. **Smoked Trout Mousse with Smoked Salmon:** Embark on a journey of smoked flavors in this unique recipe, where smoked salmon joins forces with smoked trout, creating a smoky and intense mousse that will captivate your senses.
SMOKED TROUT AND AVOCADO MOUSSE IN ENDIVE
Use a pastry bag to pipe the silky avocado mousse into the endive leaves for a beautiful presentation.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20
Number Of Ingredients 6
Steps:
- Pulse avocado with lemon juice until smooth. Season with salt and pepper. Transfer mousse to a pastry bag fitted with a small round tip. Pipe mousse into endive and flake trout onto them. Garnish with scallion.
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 AND SCALLION MOUSSE
Steps:
- In the work bowl of a food processor fitted with a metal blade, combine the trout fillets, cream cheese, red onion, Worcestershire sauce, and lemon juice. Process for about 1 minute to incorporate all the ingredients. Process for another minute, or until smooth.
- Fold in the scallion, parsley, salt, and pepper.
- Place the mousse in a ramekin, cover with plastic wrap and chill for at least an hour or for up to a week ahead of time.
- Spoon the mousse into a 2-cup dish and serve it with your choice of crackers or with rye bread. For a more decorative presentation, spoon the mousse into a bowl, packing it in tightly, and then unmold it onto a plate. Or make tea sandwiches by spooning a layer of mousse onto thin slices of bread and topping it with horseradish or horseradish cream. Cut each slice of bread into quarters.
- A Word About Pickled Herring
- The practice of pickling herring has been around for centuries. Herring in wine is the typical Jewish preparation. The boneless fillets are first cured in salt to remove the moisture. Then they are rinsed and cured again in a combination of vinegar, wine, sugar, salt, and onions. They keep for months. Herring in cream sauce is basically herring in wine with sour cream added at the end. Other preparations, such as herring in mustard, curry, or dill, are all variations on herring in cream sauce. Matjes herring is a more Scandinavian approach. The herrings are cured in salt, rinsed, then cured again in vinegar, sugar, salt, and spices such as cloves, cinnamon, and a little nutmeg.
Tips:
- Choose high-quality smoked trout for the best flavor.
- If you don't have heavy cream, you can use milk or yogurt instead.
- To make the mousse even smoother, strain it through a fine-mesh sieve before serving.
- Serve the mousse with crackers, bread, or vegetables.
- Garnish the mousse with fresh herbs, such as chives or dill, for a pop of color and flavor.
Conclusion:
Smoked trout mousse is a delicious and versatile dish that can be served as an appetizer, snack, or light meal. It's easy to make and can be tailored to your own taste preferences. Whether you're a fan of smoked trout or just looking for something new to try, this mousse is sure to please.
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