SMOKED TROUT MOUSSE

By BobD

Ingredients

• 2 smoked trout
• 10 tablespoons butter, at room temperature
• 2 tablespoons lemon juice
• 2 tablespoons sour cream
• Salt and freshly ground white pepper to taste
• Toast bread or crackers
• Whitefish, salmon or sturgeon caviar or minced parsley for garnish

Details

Servings 2
Adapted from events.nytimes.com

Preparation

Step 1

1. Remove skin and all bones from the trout. Break the fish into chunks.

2. Place trout in the work bowl of a food processor along with the butter and lemon juice and process until it forms a fine, smooth puree. The trout can also be mashed by hand and the butter worked in with a fork, but this is more tedious.

3. Add the sour cream and process briefly to blend.

4. Season to taste with salt and pepper. Transfer to a crock or a bowl and serve with toast, bread or crackers or spread on triangles of toast or pumpernickel bread to form individual canapes and top each with a little caviar or parsely as garnish. Refrigerate until ready to serve.

YIELD 2 cups