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Anna Olson

Smoked Trout Mousse

Smoked Trout Mousse
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Serve this with Anna's blinis and topped with caviar. Makes about 2 cups Tops 48 hors d’oeuvres

Ingredients

  • ½ lb smoked trout (or smoked salmon)
  • 1 8-oz pkg cream cheese, room temperature
  • 1/3 cup whipping cream
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped fresh dill
  • ½ tsp ground black pepper
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Method

  1. In a food processor, pulse smoked trout and cream cheese, scraping bowl often. Add cream and lemon juice and pulse until smooth. Scrape mousse into a bowl and stir in chives, dill and pepper. Chill until ready to serve.
  2. To assemble, pipe mousse onto blinis and garnish.
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