Ingredients

  • 2 large smoked trout
  • 150 milliliters double cream
  • 1 teaspoon lemon juice
  • ¼ teaspoon horseradish
  • pepper
  • 1 baguette sliced, brown bread
  • Garnish
  • capers

Directions

1. Skin & fillet trout. Magimix all ingredients. Make sure you don't use the tough flesh of the trout. It doesn't purée well. Shape mixture into a shallow mound on a serving plate.
2. Serve with french bread.
3. Keeps 2+ days in refrigerator and freezes well. Cream will stiffen with addition of trout and juice.

Notes
Serving Ideas:Original serves 6 or 20 bruschetta canapés


Categories
Appetizer, cold
Keywords
Appetizer, cold
MacGourmet downloadSmoked Trout Mousse. To import, drag image to your MacGourmet recipe box.