Smoked Trout Mousse
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 trout (s), freshly smoked or trout fillets from the refrigerated shelf
- 1 medium shallot (s)
- 100 g cream
- 1 tablespoon crème fraîche
- 1 packet pumpernickel or crackers
- 1 bunch dill
- Salt and pepper, whiter from the mill
Print Recipe
Pin Recipe Instructions
- Skin the trout and pluck the bones with a small knife. Peel and chop the shallot.
- Puree the trout and shallots in a blender, add the creme fraîche and gradually add enough cream to make a smooth cream. Season with salt and white pepper (from the mill). Cool well.
- It tastes great on round pumpernickel slices or crackers sprinkled with the finely chopped dill.
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