Smoked Trout Mousse

A sophisticated spread for crackers or canapes. A great addition to a Smorgesbrod setting!

• Ready In: 10 mins
• Yields: 2 1/2 cups

Ingredients

• 1  lb smoked trout, skinned and boned
• 1⁄2 cup  sliced green onion
• 1⁄3 cup  loosely-packed fresh dill
• 8  teaspoons fresh lemon juice
• 1⁄4 teaspoon pepper
• 1  cup  whipping cream

Directions

1. Combine everything but whipping cream in processor and chop finely using 5-6 on/off turns of blades.
2. With machine running, slowly pour cream through feed tube and blend well.
3. Taste and adjust seasoning with salt, pepper and lemon juice.
4. Chill overnight.