Smoked Trout And Avocado Mousse In Endive Food

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:

• 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 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:

• 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.

AVOCADO AND SMOKED SALMON MOUSSE

Steps:

• Line a 4-cup round mold with plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2-inch pieces and set aside. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved. Remove from the heat and stir into the cream cheese mixture. Fold in the chopped smoked salmon and scallions. Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe. Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse. Cover with the plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate. Gently shake to release the mold and unwrap completely. Serve with toasted croutons or crackers.

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.

AVOCADO AND SMOKED SALMON MOUSSE

Steps:

• Line a 4-cup round mold with plastic wrap.
• Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold.
• Chop the remaining salmon into 1/2-inch pieces and set aside.
• In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined.
• Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat.
• Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved.
• Remove from the heat and stir into the cream cheese mixture.
• Fold in the chopped smoked salmon and scallions.
• Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe.
• Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe.
• Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse.
• Cover with the plastic wrap and chill until firm, about 3 hours.
• To unmold, place the mold in a bowl of warm water for 10 seconds.
• Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate.
• Gently shake to release the mold and unwrap completely.
• Serve with toasted croutons or crackers or seasoned party pitas, for dipping.