My husband catches fresh trout in the lakes and streams of the Colorado Rocky Mountains during the spring and summer. Much of his catch is brought home and then smoked, vacuum packaged and stored in the freezer. Then, I found this recipe for smoked trout mousse. Now, a lot of fish is finding its way into this delicious appetizer.
Next year, he needs to go fishing more so we can have this dip any time we want!
Ingredients
5 ounces smoked trout (skinned and deboned)
1/2 cup soft cream cheese
1/4 cup heavy cream
2 Tablespoons lemon juice
Salt and Pepper
1 Tablespoon chopped chives
Optional capers, chopped red onion and dill for garnish
Instructions
Place smoked trout in food processor and pulse until trout is finely chopped. Add cream cheese and heavy cream and pulse until smooth. Add lemon juice, chives and salt and pepper to taste. Pulse again until just blended.
Serve with crackers.
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