Smoked Trout Mousse on Pumpernickel

1. 1

   Remove skin and bones from the trout.

2. 2

   Place cleaned trout in the bowl of food processor and chop until very fine.

3. 3

   With the machine running, add cream, pepper, lemon juice and horseradish.

4. 4

   Transfer mixture to a bowl and add cream cheese.

5. 5

   Blend until well combined and smooth.

6. 6

   Using a rubber spatula, press mixture through a fine sieve to remove any lumps.

7. 7

   Refrigerate until ready to use.

8. 8

   Cut trimmed party pumpernickel in half, on the diagonal.

9. 9

   Using a pastry bag fitted with a decorative tip, pipe 1 teaspoon mousse onto each bread triangle.

10. 10

    Garnish with sprig of Italian parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.