Smoked Trout Mousse With Apple Fennel Salad Recipes

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SMOKED TROUT SALAD WITH FENNEL, APPLE & BEETROOT

Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8



Smoked trout salad with fennel, apple & beetroot image

Steps:

  • Put the fennel in a shallow serving dish and scatter over the apple, spring onions and beetroots. Flake the trout into chunky pieces and arrange on top. Sprinkle with half the dill fronds. Finely chop the remaining fronds and reserve.
  • Mix the yogurt and horseradish with 1 tbsp cold water, then stir in the reserved dill. Pour half the dressing over the salad and toss very lightly. Spoon over the remaining dressing and serve.

Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

½ small fennel bulb, trimmed and thinly sliced
1 green-skinned apple, cored, quartered and sliced
4 spring onions, sliced on the diagonal
100g baby beetroot in mild vinegar, drained and quartered
140g skinless hot-smoked trout fillets
small bunch dill, fronds removed
2tbsp low-fat natural yogurt
1tsp horseradish sauce

SMOKED TROUT MOUSSE

Provided by Food Network

Categories     appetizer

Number Of Ingredients 7



Smoked Trout Mousse image

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.

5 ounces smoked trout
1/2 cup soft cream cheese
1/4 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
Chopped chives
Capers, thinly sliced red onions and dill sprigs, for garnish

SMOKED TROUT MOUSSE

Categories     Milk/Cream     Food Processor     No-Cook     Buffet     Lemon     Trout     Chill     Dill     Gourmet

Yield Makes 8 small wedges

Number Of Ingredients 11



Smoked Trout Mousse image

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.

2 smoked trout fillets* (about 8 ounces total), skin and bones discarded and fish broken into small pieces (about 1 cup packed)
3/4 cup well-chilled heavy cream
1 tablespoon unsalted butter, softened
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1 teaspoon unflavored gelatin
2 tablespoons water
3 tablespoons salmon roe
1/4 cup fresh dill sprigs, chopped coarse
3 tablespoons black sesame seeds**
*available at fish markets and deli counters of many supermarkets

SMOKED TROUT MOUSSE

Provided by Florence Fabricant

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 7



Smoked Trout Mousse image

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.

2 smoked trout
10 tablespoons butter, at room temperature
2 tablespoons lemon juice
2 tablespoons sour cream
Salt and freshly ground white pepper to taste
Toast bread or crackers
Whitefish, salmon or sturgeon caviar or minced parsley for garnish

SMOKED TROUT MOUSSE

Make and share this Smoked Trout Mousse recipe from Food.com.

Provided by evelynathens

Categories     Spreads

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 6



Smoked Trout Mousse image

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.

Nutrition Facts : Calories 684.6, Fat 50.6, SaturatedFat 24.6, Cholesterol 264.7, Sodium 161.9, Carbohydrate 5.7, Fiber 0.7, Sugar 0.9, Protein 50.8

1 lb smoked trout, skinned and boned
1/2 cup sliced green onion
1/3 cup loosely-packed fresh dill
8 teaspoons fresh lemon juice
1/4 teaspoon pepper
1 cup whipping cream

SMOKED TROUT MOUSSE WITH APPLE-FENNEL SALAD

At the winery, we are always looking for enticing finger foods that our guests can enjoy comfortably with a glass of wine in hand. This hors d'oeuvre from Memphis chef Wally Joe, devised at the 2004 Workshop, passes that test. Piped or spooned onto endive leaves, the mousse makes an easily passed hors d'oeuvre. The mousse's creamy texture and smoky notes find an echo in our Napa Valley Chardonnay, and the apple garnish provides another aromatic link.

Yield serves 8

Number Of Ingredients 15



Smoked Trout Mousse with Apple-Fennel Salad image

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.

1 skinless smoked trout fillet, about 1/4 pound
1/4 cup crème fraîche
1/4 cup heavy cream
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon prepared horseradish
1 tablespoon thinly sliced fresh chives
Freshly ground black pepper
1/2 small tart apple, such as Granny Smith, peeled and cut into 1/4-inch dice
1/4 small fennel bulb, cored, cut into 1/4-inch dice
1 1/2 teaspoons chopped fennel fronds, plus more whole fronds for garnish
1 tablespoon extra-virgin olive oil
1 teaspoon cider vinegar
1 teaspoon honey
Kosher salt
2 dozen Belgian endive leaves

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