Serve this with Anna's blinis and topped with caviar.
Makes about 2 cups
Tops 48 hors d’oeuvres
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.
To assemble, pipe mousse onto blinis and garnish.
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