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 TROUT DIP | Easy & Tasty!
#weekendatthecottage #partysnacks #smokedtrout #dips
Served with crackers, toast or fresh veggies, this SMOKED TROUT DIP is very tasty!
True story: this recipe for SMOKED TROUT DIP happened by accident. Arriving home from a weekend shop at a favourite market, I unpacked my groceries and discovered a piece of smoked trout in and amongst my things - I could have sworn I asked for smoked salmon. Oh well, I figured I could make the best of the mishap and got to work crafting something. I now make it all the time.
With just a few choice ingredients, you too can make this fab SMOKED TROUT DIP:
INGREDIENTS
Don’t be surprised how these few ingredients come together to create something so darn delicious. One thing to mention is the horseradish. We used a premium prepared horseradish, you know, the kind that might make your eyes water. Getting the good stuff is important, but remember, a little dollop will do ‘ya.
SMOKED TROUT
It’s easy to work with this soft-textured smoked fish. Just peel and discard the skin, break the flesh up into smaller pieces and you’re good to go. I often check the flesh for overlooked bones. You probably won’t find many, but best to remove those tiny rascals if you can.
DILL
Lots of fresh dill is a must. This fragrant, flavourful herb works so well with the mayo, sour cream, horseradish and smoked fish. Make sure to hold a tiny bit back to garnish the dip or individual toasts.
CHOP BLEND
You’ll see my favourite chopper in the Amazon links further down in this post. This essential kitchen tools helps roughly chop the smoked trout and dill and blend them with the creamy ingredients. Don’t over process, this dip works best when left a bit chunky.
SERVICE PLEASE
You can serve this SMOKED TROUT DIP with crackers and assorted vegetables, but I love serving it with seasonal fresh fruit too. It’s especially satisfying with grapes, cherries and even fresh figs. You can also beautify the presentation by creating little bite-size treats on individual mini-toast rounds. They make easy-to-pass party snacks that disappear really fast!
If you’re reading this because a get-together is in the works, here are some other party-friendly recipes you may enjoy. People love making these SPICY CHEESE STICKS, our extra-simple SAVOURY MINI TARTS and these OVEN-BAKED PITA CRISPS for dipping.
YOU’LL BE AMAZED BY THE DISTINCTIVE FLAVOURS OF THIS EASY-TO-PREPARE SMOKED TROUT DIP.
INGREDIENTS
1 smoked trout fillet
¼ cup sour cream
¼ cup mayonnaise
1 chopped shallot
¼ cup fresh dill, chopped
juice of half a lemon
1 tablespoon prepared horseradish
salt and pepper to taste
DIRECTIONS
1. Peel skin off the back of the smoked trout fillet and discard it. Transfer trout meat and dill into a food processor fitted with the blade attachment. Pulse to roughly chop.
2. Add remaining ingredients and pulse until well chopped and blended to a chunky dip consistency.
3. Transfer to an attractive service piece and serve with your favourite crackers, toasted bread, fresh fruit and vegetables. As with all recipes made with mayonnaise, don't leave it out too long, especially in hot weather.
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the most decadent smoked salmon mousse
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Smoked salmon paupiette
Smoked salmon slices 400g
Fish or chicken stock 160g
Double cream 80g
Gelatine leaves 2
Unsalted butter 20g
Worcester and tobasco sauce to taste
Black pepper a few twists
rich and decadent smoked salmon mousse, have you seen those smoked salmon mousses in the deli and thought how lovely they look and probably too difficult to make? Then I hope you will have a go after seeing how easy it is, yes there is technique involved and you will have to follow the method and step by step to achieve it, but it really isn't difficult at all.
In this recipe i line the smoked salmon mousse with sliced smoked salmon which qualifies it for a fancy French name 'paupiette' which really just refers to a dish of sliced meat or fish that is filled with either vegetables or meat or fish, they are typically raw foods which must be roasted or poached, but in this smoked salmon mousse recipe there is no cooking involved.
Recipe: Smoked trout mousse on a homemade cracker
Chef Peter Rudolph shows us how to make a summer appetizer at home.
Basic Smoked Fish Mousse
Looking for an elegant Good Friday appetiser? My smoked fish mousse has a wonderful flavour, smooth texture and is pretty fast to make.
Smoked fish, thickened cream, cream cheese, lemon juice, horseradish and salt and pepper are all you'll need. Remove the skin and bones from the fish and process the flesh in a food processor until smooth. Add the cream in a steady stream followed by the salt and pepper, lemon juice and horseradish. Transfer the mixture to a bowl and add the cream cheese and blend until well combined and smooth. To remove any lumps press the mixture through a fine sieve. To enhance the appearance, press the mixture into a fish mould then refrigerate until required and garnishing with fresh dill and fish roe.
by OneLoad.com
Squash and Fish: Squash Fish Mousse and Cod Wrapped in Zucchini, Stuffed Squash Blossoms
Today, I made squash and fish with squash blossoms! I had wild caught cod that my sister gave me! The vermouth sauce gave the cod the richness it needs and I really enjoyed it :)
I referred to chef Thomas Keller's recipe in his The French Laundry and Per Se cookbook for the squash fish puree.
I've recently been more into simple and elegant dishes like this, so I will be trying to do more dishes in this style in the future!
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Smoked trout pâté
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