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


  • 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


  • 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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