SMOKED TROUT MOUSSE

SMOKED TROUT MOUSSE (2 cups)

Appetizers, mousses, pates and terrines, smoked trout mousse 2 Appetizers, mousses, pates and terrines, smoked trout mousse 3

1 cup ricotta cheese

1-½ cups coarsely flaked smoked trout fillets without skin and bones (about 6 to 7 ounces)

2 tablespoons prepared horseradish, drained

¼ cup finely chopped scallions

2 tablespoons chopped fresh dill

1-½ tablespoons (or more) fresh lemon juice

salt and freshly ground black pepper to taste

2 bunches small radishes

inner celery stalks, cut into sticks

cucumber slices

pumpernickel and rye breadsticks to accompany


1. In the bowl of a food processor, puree the ricotta until smooth (the consistency of sour cream). Scrape it into a bowl.

2. Fold in half of the trout, then the horseradish, scallions, dill, and lemon juice. Season with salt and pepper, and fold in the remaining trout.  Chill in small crocks.

 

adapted from Julee Rosso and Sheila Lukins, The New Basics Cookbook

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