📝 About This Recipe
This elegant mousse is a celebration of the delicate, smoky flavors of freshwater trout, elevated by the brightness of citrus and the velvety richness of double cream. A classic of the cold garde manger repertoire, it offers a sophisticated balance between the rustic nature of the fish and a refined, airy texture. Perfectly suited for a high-end dinner party or a leisurely brunch, this dish is a testament to the beauty of preserved ingredients transformed into a light, melt-in-the-mouth delicacy.
🥗 Ingredients
The Fish Base
- 300 grams Smoked Trout Fillets (skinned and pin-bones removed)
- 200 grams Cream Cheese (softened at room temperature)
- 1 tablespoon Horseradish Cream (for a subtle heat)
Aromatics and Flavoring
- 1/2 piece Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/4 teaspoon Smoked Paprika (for depth)
- 1 pinch Sea Salt and White Pepper (to taste)
The Aeration
- 150 ml Heavy Cream (chilled)
For Serving and Garnish
- 1 large Cucumber (sliced into thin rounds)
- 1 tablespoon Capers (drained and rinsed)
- 1 handful Micro-greens (for decoration)
- 1 box Artisan Crackers or Crostini (for serving)
👨🍳 Instructions
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1
Begin by flaking the smoked trout fillets into a food processor. Ensure you have checked thoroughly for any small pin-bones that may have been missed.
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2
Add the softened cream cheese and the tablespoon of horseradish cream to the processor. Pulse the mixture 5-7 times until it begins to come together but still retains some texture.
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3
Add the fresh lemon juice, lemon zest, and smoked paprika. Pulse again until the mixture is relatively smooth and pale pinkish-orange in color.
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4
Transfer the trout mixture from the food processor into a large, chilled stainless steel mixing bowl.
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5
Gently fold in the finely snipped chives and chopped dill using a rubber spatula. This preserves the color and integrity of the herbs.
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6
In a separate cold bowl, whisk the heavy cream until it reaches stiff peaks. Be careful not to over-whisk it into butter; you want it light and airy.
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7
Take a large spoonful of the whipped cream and stir it vigorously into the trout base to lighten the mixture.
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8
Gently fold the remaining whipped cream into the trout base using a figure-eight motion. Do this slowly to keep as much air in the mousse as possible.
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9
Taste the mousse and adjust the seasoning with sea salt and white pepper. Remember that the flavors will develop further as it chills.
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10
Transfer the mousse into a decorative terrine mold, individual ramekins, or a piping bag fitted with a large star tip.
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11
Cover the mousse with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming, and refrigerate for at least 2 hours (ideally 4) to set.
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12
When ready to serve, pipe or spoon the mousse onto cucumber rounds or toasted crostini. Garnish with a single caper, a sprig of dill, and a dusting of lemon zest.
💡 Chef's Tips
Ensure the smoked trout is of high quality, as it is the primary flavor driver of the dish. Always use chilled cream and a chilled bowl for whipping to achieve the best volume. If the mousse feels too firm after refrigeration, let it sit at room temperature for 10 minutes before serving. For a more rustic texture, you can mash the fish with a fork instead of using a food processor. Avoid using black pepper, as the dark flecks can distract from the clean look of the mousse; white pepper is preferred.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine such as a Sancerre or a Chablis to cut through the richness. Serve alongside pickled red onions or cornichons for a sharp, acidic contrast. Accompany with thin slices of dark rye bread or pumpernickel for a traditional European presentation. Offer a glass of chilled Champagne or Prosecco if serving as an elegant passed hors d'oeuvre.