Smoked Trout And Scallion Mousse Recipes

SMOKED TROUT AND SCALLION MOUSSE

Steps:

• In the work bowl of a food processor fitted with a metal blade, combine the trout fillets, cream cheese, red onion, Worcestershire sauce, and lemon juice. Process for about 1 minute to incorporate all the ingredients. Process for another minute, or until smooth.
• Fold in the scallion, parsley, salt, and pepper.
• Place the mousse in a ramekin, cover with plastic wrap and chill for at least an hour or for up to a week ahead of time.
• Spoon the mousse into a 2-cup dish and serve it with your choice of crackers or with rye bread. For a more decorative presentation, spoon the mousse into a bowl, packing it in tightly, and then unmold it onto a plate. Or make tea sandwiches by spooning a layer of mousse onto thin slices of bread and topping it with horseradish or horseradish cream. Cut each slice of bread into quarters.
• A Word About Pickled Herring
• The practice of pickling herring has been around for centuries. Herring in wine is the typical Jewish preparation. The boneless fillets are first cured in salt to remove the moisture. Then they are rinsed and cured again in a combination of vinegar, wine, sugar, salt, and onions. They keep for months. Herring in cream sauce is basically herring in wine with sour cream added at the end. Other preparations, such as herring in mustard, curry, or dill, are all variations on herring in cream sauce. Matjes herring is a more Scandinavian approach. The herrings are cured in salt, rinsed, then cured again in vinegar, sugar, salt, and spices such as cloves, cinnamon, and a little nutmeg.

SMOKED TROUT MOUSSE WITH APPLE-FENNEL SALAD

Steps:

• For the mousse: By hand, break the trout into flakes, removing any bones. In a food processor, puree the trout, crème fraîche, cream, lemon juice, and horseradish until smooth, about 2 minutes. Transfer to a bowl, stir in the chives and several grinds of pepper, then refrigerate until the mixture is firm enough to pipe through a pastry bag, about 30 minutes.
• For the salad: In a small bowl, combine the apple, fennel, chopped fennel fronds, olive oil, vinegar, honey, and a pinch of salt. Toss well.
• If necessary, trim the base of the endive leaves so each leaf is no longer than 3 inches.
• Using a pastry bag fitted with a 1/2-inch plain tip, pipe about 2 teaspoons of mousse onto each endive leaf. Alternatively, use a spoon to place about 2 teaspoons of the mousse on each leaf. Top with a small spoonful of the apple-fennel salad. Garnish each filled leaf with a small fennel frond.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another creamy, barrel-aged Chardonnay.

SMOKED TROUT MOUSSE

Steps:

• 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.

SMOKED TROUT MOUSSE

Steps:

• In a food processor, pulse the trout until just blended. Add the cream cheese and cream and pulse the trout until just smooth. Add the lemon juice, salt, pepper and chives. Set aside.
• Serve a dollop with each corn dill muffin and garnish as desired.

SMOKED TROUT AND AVOCADO MOUSSE IN ENDIVE

Steps:

• Pulse avocado with lemon juice until smooth. Season with salt and pepper. Transfer mousse to a pastry bag fitted with a small round tip. Pipe mousse into endive and flake trout onto them. Garnish with scallion.

SMOKED TROUT MOUSSE

Steps:

• Crumble trout into a small saucepan. Add 1 1/2 cups cream and stir. Bring to a simmer and cook gently over medium-low heat 10 minutes.
• Pour mixture into a blender and puree. Pass through a fine sieve into a metal bowl. Stir in lemon juice, horseradish and salt.
• In a glass measure, place the water. Sprinkle gelatin on top. When absorbed, put glass measure in a saucepan of simmering water until gelatin dissolves. Stir this mixture into the trout mixture.
• Whip remaining 1 cup heavy cream until firm but not dry. Fold into trout mixture.
• Rinse another metal bowl or a mold with ice water. Scrape mousse into the bowl or mold. Chill 1 hour or, tightly covered, overnight.
• Unmold by dipping bowl or mold into very hot water and inverting onto a serving dish.

SMOKED TROUT MOUSSE

Steps:

• Lightly oil a straight-sided 2-cup mold or soufflé dish.
• In a food processor purée trout with 1/4 cup cream, butter, lemon juice, and salt until smooth and transfer to a bowl. In a very small saucepan sprinkle gelatin over water and let soften 1 minute. Heat mixture over moderately low heat, stirring, just until gelatin is dissolved (do not let boil) and cool to room temperature. In a bowl with an electric mixer beat remaining 1/2 cup cream until it just holds stiff peaks and fold into trout purée with gelatin mixture and salt to taste until combined well.
• Spoon half of mousse into mold or soufflé dish and smooth top. Spoon roe evenly over mousse (roe will not cover mousse completely) and sprinkle evenly with dill. Spoon remaining mousse over dill, spreading mousse evenly (being careful not to disturb roe and dill), and gently smooth surface. Chill mousse, covered, at least 12 hours and up to 2 days.
• To unmold mousse, run a thin knife around edge of mold or soufflé dish and dip bottom into a bowl of hot water 5 seconds. Invert mousse onto a plate and cut into 8 wedges (reserve 2 wedges for another use). Put sesame seeds in a shallow bowl and carefully dip outside edge of each wedge in seeds to coat.

SMOKED TROUT MOUSSE

Steps:

• Remove skin and all bones from the trout. Break the fish into chunks.
• Place trout in the work bowl of a food processor along with the butter and lemon juice and process until it forms a fine, smooth puree. The trout can also be mashed by hand and the butter worked in with a fork, but this is more tedious.
• Add the sour cream and process briefly to blend.
• Season to taste with salt and pepper. Transfer to a crock or a bowl and serve with toast, bread or crackers or spread on triangles of toast or pumpernickel bread to form individual canapes and top each with a little caviar or parsely as garnish. Refrigerate until ready to serve.

SMOKED SALMON AND TROUT MOUSSE TERRINE

Steps:

• Line the inside of a 9-by-4-inch terrine with pieces of smoked salmon, allowing the ends to hang over the edges. Set aside six pieces or so of salmon. Refrigerate.
• In a food processor, puree the smoked trout, add the dissolved gelatin with its water. Work in the whipped cream, sherry and Cognac. Season to taste with salt and pepper, and add the horseradish.
• Pour the mixture into the terrine, covering the center with the strips of reserved salmon, and folding the overlapping pieces of salmon over the top. Leave for an hour or overnight in the refrigerator to set.
• Turn the mousse out onto a plate lined with lettuce leaves and decorate it with sprigs of tarragon. Serve with thin slices of brown bread and butter passed separately.