How To make Creamy Trout Mousse
2 Trouts (6 oz ea. cleaned) *
1 Whole egg
1 Egg white
1/4 pt Olive or sunflower oil
5 tb Creamy yoghurt
1 ts Dijon mustard
1 1/4 ts Gelatine powder (or more)
Fresh parsley & tarragon 1/2 Cucumber
Caster sugar Tarragon vinegar *Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Serves 6 as an appetizer, or 3 as a light lunch. If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4 for 30 minutes, then cool, skin, bone and flake - there should be about 8 ounces of cooked flesh. Separate the egg and use the yolk to make mayonnaise: season it with salt and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to thin and flavour the sauce. Put the prepared fish into a food processor. Add the mustard, yoghurt and 1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a
perfectly smooth puree. Soak the gelatine (more may be necessary in hot weather) in 3 tablespoons cold water, let it soften and swell, then dissolve over low heat. Cool for a minute or two before adding the liquid gelatine to the fish puree: pour it on in a thin stream while the machine is running. Carefully and gradually beat the fish puree into the mayonnaise. Quickly whisk the egg whites to snowy peaks and fold them into the fish puree. Taste and adjust the seasoning. Divide the mixture between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3 hours until set to a soft cream. Seed the cucumber but do not peel. Chop it finely, sprinkle it with 1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon vinegar, and set aside for a couple of hours to draw out some of the cucumber juices. Drain and pat dry. Top each mousse immediately before serving with a small spoonful of the cucumber - a good crunchy contrast to the soft textured mousse - and garnish with a tarragon leaf. Oatcakes that have been gently warmed in the oven go well with this dish. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias
How To make Creamy Trout Mousse's Videos
Smoked Salmon Appetizer
The perfect smoked salmon appetizer for your upcoming weekend.
Hope you and your guests will enjoy it :)
Cucumber Canapes with Smoked Salmon Mousse
Sounds fancy, looks adorable - but a cinch to make loads! Great HEALTHY finger food / appetizer to pass around at parties, this was a hit over the Christmas party season.
Salmon Mousse or Smoked Fish Pâté
Smoked fish mousse or pate is healthy, easy and quick. Above all it tastes fantastic!
Our Smoked Fish pâté (mousse):
1-1/2 pounds smoked salmon
1/2 cup sour cream
1/2 cup cream cheese
1 Tbsp buttermilk
1 Tbsp heavy cream if needed for consistency
(alternatively 1-2 cups of crème fraîche to desired consistency as shown in the video)
½-1 shallot
¼-1 tsp Onion powder
¼-1 tsp Garlic powder
¼-1 tsp Smoked paprika
How to Make Creme Fraiche from Food Wishes:
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Smoked Salmon & Cream Cheese Pate - How to Make Smoked Salmon Spread
Learn how to make a smoked salmon pate with cream cheese, dill and chives. This delicious dip/spread/appetizer is great served with crackers or crusty bread.
▼ INGREDIENTS LIST:
- 250 g (8.8 oz) of boneless and skinless salmon fillets
- 150 g (5.3 oz) of smoked salmon
- 150 g (5.3 oz) of cream cheese at room temperature
- 1/4 teaspoon of salt
- 1/4 teaspoon of dried dill
- 1 teaspoon of fresh chives, chopped
- Freshly ground black pepper, to taste
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Fresh w/ Anna Olson - Smoked Trout Mousse on Buckwheat Blinis
For reference.
Rainbow Trout Stuffed with Rock Shrimp Mousse | Chef Michael Adams | Tips & Techniques
It’s like a sandwich but the bread is trout and the filling is Rock Shrimp Mousse! ????
The delicious Rock Shrimp mousse makes this fish recipe special enough for company.
✅Rainbow Trout Ingredients:
4 Rainbow trout filets
6 oz rock shrimp
1 egg white
2 T heavy cream
½ tsp tarragon
½ tsp parsley
1 tsp chives
Pinch cayenne
✅Method:
Puree the rock shrimp in the robot coupe until smooth. Add the egg white. Puree 30 seconds. Add heavy cream. Pulse until incorporated. Fold in the herbs. Place in disposable pastry bag. Chill for 30 minutes. Place the trout fillets on a buttered piece of parchment paper. Pipe the shrimp preparation on the two of the fillets. Press the other two pieces of trout on top of the mousse. Place in the combi oven on 30% humidity at 160 degrees for 10 minutes. Remove from the oven.
Let stand for 10 minutes.