Smoked Trout Mousse with Apple-Fennel Salad Recipe

Name: Smoked Trout Mousse with Apple-Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 skinless smoked trout fillet, about 1/4 pound; 1/4 cup creme fraiche; 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

Servings: persons

1 skinless smoked trout fillet, about 1/4 pound
1/4 cup creme fraiche
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

1
For the mousse: By hand, break the trout into flakes, removing any bones.
2
In a food processor, puree the trout, creme fraiche, cream, lemon juice, and horseradish until smooth, about 2 minutes.
3
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.
4
For the salad: In a small bowl, combine the apple, fennel, chopped fennel fronds, olive oil, vinegar, honey, and a pinch of salt.
5
Toss well.
6
If necessary, trim the base of the endive leaves so each leaf is no longer than 3 inches.
7
Using a pastry bag fitted with a 1/2-inch plain tip, pipe about 2 teaspoons of mousse onto each endive leaf.
8
Alternatively, use a spoon to place about 2 teaspoons of the mousse on each leaf.
9
Top with a small spoonful of the apple-fennel salad.
10
Garnish each filled leaf with a small fennel frond.
11
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another creamy, barrel-aged Chardonnay.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 skinless smoked trout fillet, about 1/4 pound, 1/4 cup creme fraiche, 1/4 cup heavy cream, 1 teaspoon freshly squeezed lemon juice, and more.

Yes, Smoked Trout Mousse with Apple-Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoked Trout Mousse with Apple-Fennel Salad

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