Smoked Trout Mousse On Pumpernickel Food

SMOKED TROUT CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO

Steps:

• For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
• Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce. Garnish each canape with a frond of dill, and serve.

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 ON PUMPERNICKEL

Steps:

• Cut each slice of bread on the diagonal in half. Spread one side of each with butter, then with horseradish. Top each with a piece of trout and a sprig of dill. Cover with plastic wrap, and set aside until ready to serve (up to 2 hours). Before serving, squeeze lemon juice over tops.

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:

• 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 TROUT & HORSERADISH PâTé

Steps:

• Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
• Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.

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:

• 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.