Smoked Trout Mousse

1. 1

   Remove skin and all bones from the trout.

2. 2

   Break the fish into chunks.

3. 3

   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.

4. 4

   The trout can also be mashed by hand and the butter worked in with a fork, but this is more tedious.

5. 5

   Add the sour cream and process briefly to blend.

6. 6

   Season to taste with salt and pepper.

7. 7

   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.

8. 8

   Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.