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1
In the work bowl of a food processor fitted with a metal blade, combine the trout fillets, cream cheese, red onion, Worcestershire sauce, and lemon juice.
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2
Process for about 1 minute to incorporate all the ingredients.
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3
Process for another minute, or until smooth.
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4
Fold in the scallion, parsley, salt, and pepper.
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5
Place the mousse in a ramekin, cover with plastic wrap and chill for at least an hour or for up to a week ahead of time.
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6
Spoon the mousse into a 2-cup dish and serve it with your choice of crackers or with rye bread.
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7
For a more decorative presentation, spoon the mousse into a bowl, packing it in tightly, and then unmold it onto a plate.
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8
Or make tea sandwiches by spooning a layer of mousse onto thin slices of bread and topping it with horseradish or horseradish cream.
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9
Cut each slice of bread into quarters.
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10
The practice of pickling herring has been around for centuries.
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11
Herring in wine is the typical Jewish preparation.
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12
The boneless fillets are first cured in salt to remove the moisture.
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13
Then they are rinsed and cured again in a combination of vinegar, wine, sugar, salt, and onions.
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14
They keep for months.
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15
Herring in cream sauce is basically herring in wine with sour cream added at the end.
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16
Other preparations, such as herring in mustard, curry, or dill, are all variations on herring in cream sauce.
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17
Matjes herring is a more Scandinavian approach.
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18
The herrings are cured in salt, rinsed, then cured again in vinegar, sugar, salt, and spices such as cloves, cinnamon, and a little nutmeg.
