Smoked Trout Mousse
"A sophisticated spread for crackers or canapes. A great addition to a Smorgesbrod setting!"
photo by Chef PotPie
- Ready In:
- 10mins
- Ingredients:
- 6
- 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
- Combine everything but whipping cream in processor and chop finely using 5-6 on/off turns of blades.
- With machine running, slowly pour cream through feed tube and blend well.
- Taste and adjust seasoning with salt, pepper and lemon juice.
- Chill overnight.
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Reviews
-
So easy to make, and so delicious. We had this on gluten free Swedish crisp bread and enjoyed every bite of it. Thanks for sharing!<br/>Made for ZWT 9 / Scandinavia for The Apron String Travelers -
Finger-licking goodness! We have the most amazing smoked trout here in Costa Rica and this was the perfect showcase for it. Made the recipe exactly as written except I added a small dollop of natilla, a Costa Rican crème-fraiche that is rich and velvety. This was perfect for the Scandinavian brunch we shared with neighbors. Thanks for posting, teammate! Made for team Gourmet Goddesses, ZWT9 -
I made this as part of a Scandinavian buffet meal and it was very well received. I added a tbsp of sour cream. Delicious! I will make it again. Thanks for sharing the recipe. -
I love this trout mousse and I have made it twice so far. It's so quick and it's delicious! I use about half of the amount of lemon juice and maybe a little bit more cream than the stated amount. It's nice with crackers, but I also liked it as a baked potato topping. Another great recipe from wonderful Evelyn. Thanks, Ev! -
This was a big hit at our neighborhood get-together. It was very creamy and rich! My husband and daughter do a lot of trout fishing together, so we always have smoked trout available. I ended up using about 1/4 cup more cream to get the consistency I was looking for, but otherwise followed the recipe exactly.My husband wants me to make this up and make him sandwiches out of it! Great recipe. I made this for Zaar World Tour 06.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
