Combine trout, 2 tablespoons chives, onion, lemon juice, Worcestershire sauce, salt and hot pepper sauce in a bowl; mix well. Fold into trout mixture. Scrape mousse into the bowl or mold. Smoked trout mousse is a classic British appetizer recipe that is incredibly easy to make. Method. Stir this mixture into the trout mixture. Gently stir. Unmold by dipping bowl or mold into very hot water and inverting onto a serving dish.
Fold into trout mixture. Light and creamy trout mousse with cucumber “scales” (photography by Tasha Seccombe) A few years ago I came across a Church bazaar in Stellenbosch that specializes in selling used goods, almost like a “white elephant” table or a car boot sale. Cover and refrigerate for 2 to 4 hours. Beat cream with an electric mixer at high speed until stiff peaks form. 3 Scoop the mousse into small soufflé dishes or other serving bowls. Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. I stayed with friends of my mom.
Both cold-smoked and hot-smoked salmon are valid options in this fish mousse. I got the recipe over 35 years ago when I was traveling through England after college. The smoked trout mousse was delicious in taste, texture and pretty fast to make. Rinse another metal bowl or a mold with ice water. Hot-smoked salmon is flakier, like fully cooked salmon, and has a deeper, smokier flavor. Smoked Trout Mousse (Røkt Ørret Mousse) Ingredients: 8oz smoked trout (200 grams) 1/2 cup heavy cream (120ml) 4oz cream cheese (115 grams) Freshly squeezed juice of 1/2 lemon; salt & pepper; 1 1/2 tsp chopped chives; Garnish: smoked trout, chives and lemon zest; Add the smoked trout, heavy cream, cream cheese and lemon juice to a food processor.
Stir this mixture into the trout mixture.
Chill 1 hour or, tightly covered, overnight. 2 Transfer to a bowl and gently stir in the snipped chives. To unmold mousse, run a thin knife around edge of mold or soufflé dish and dip bottom into a bowl of hot water 5 seconds. Unmold by dipping bowl or mold into very hot water and inverting onto a serving dish.
Season with salt, pepper and one tablespoon of the lemon juice. Le Soleil, Cusco Picture: Smoked trout mousse - Check out Tripadvisor members' 51,206 candid photos and videos of Le Soleil
To serve, garnish smoked trout mousse with a sprig of dill and serve with cucumber salad and Melba toast. Concerning the roe: I’m not very experienced with roe, but this one definitely added to the taste of the mousse. This Smoked Trout Mousse is one of those dishes. I’d think eating the mousse without it – just on toasted bread e.g – is fine as well.
Whip remaining 1 cup heavy cream until firm but not dry. Lyndey’s Note: Hot smoked trout is whole smoked rainbow trout, not to be confused with sliced smoked trout, similar to smoked salmon.
Many of the vendors had kitchenware at their stalls. Stir in gelatin mixture. Scrape mousse into the bowl or mold. Some dishes are so darn simple, I sometimes can’t believe they aren’t more popular. Rinse another metal bowl or a mold with ice water. Perfect as an elegant appetizer, which can be prepared already one day in advance. Either will technically work in this fish mold, as the fish is cut to be bite-size, not pureed. Chill 1 hour or, tightly covered, overnight. Whip remaining 1 cup heavy cream until firm but not dry. Gently fold trout mixture into cream; chill until slightly set, about 20 minutes. Add the smoked trout and half the orange zest, and pulse a few times just to combine. Cold-smoked salmon is silky in texture and mild in flavor—like the lox you pile on a bagel. Let stand at room temperature for 30 minutes before serving.
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