Smoked Trout Mousse

Ingredients

• 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

2 cups

Preparation

1. Remove skin and all bones from the trout. Break the fish into chunks.
2. 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.
3. Add the sour cream and process briefly to blend.
4. 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.

15 minutes