Smoked Trout Mousse

By Barbara Kafka

Updated Oct. 11, 2023

Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
3(9)
Notes
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Featured in: 1950's Standby for Entertaining in the 80's

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Ingredients

Yield:15 servings
  • ½pound smoked trout, about 2 whole trout, skinned and boned
  • 2½cups heavy cream
  • 4teaspoons fresh lemon juice
  • 4teaspoons prepared horseradish (drained in sieve)
  • ½teaspoon kosher salt
  • ½cup water
  • 2envelopes gelatin
Ingredient Substitution Guide
Nutritional analysis per serving (15 servings)

160 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 5 grams protein; 89 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Crumble trout into a small saucepan. Add 1½ cups cream and stir. Bring to a simmer and cook gently over medium-low heat 10 minutes.

  2. Step 2

    Pour mixture into a blender and puree. Pass through a fine sieve into a metal bowl. Stir in lemon juice, horseradish and salt.

  3. Step 3

    In a glass measure, place the water. Sprinkle gelatin on top. When absorbed, put glass measure in a saucepan of simmering water until gelatin dissolves. Stir this mixture into the trout mixture.

  4. Step 4

    Whip remaining 1 cup heavy cream until firm but not dry. Fold into trout mixture.

  5. Step 5

    Rinse another metal bowl or a mold with ice water. Scrape mousse into the bowl or mold. Chill 1 hour or, tightly covered, overnight.

  6. Step 6

    Unmold by dipping bowl or mold into very hot water and inverting onto a serving dish.

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3 out of 5
9 user ratings
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