This is another figurative little black dress in the holiday recipe department. Smoked trout mousse canapées are the perfect addition to your repertoire of go-to recipes for easy entertaining. They are effortless to make, delcious to eat and elegant to serve. The results are addictively good: Salty, smoky trout lightened with cream cheese and brightened with fresh lemon juice. Toasted almonds and fresh dill add final crunchy freshness and tip these hors d’oervres into the sublime category. Just like a little black dress, this recipe is classic, popular and unfailingly dependable during the festive party season.
Smoked Trout Mousse
The ingredients keep well in the refrigerator, so they can be purchased in advance and kept on hand for an upcoming party dish or unexpected holiday visitors.
Makes about 1 1/2 cups
8 ounces (250 g.) smoked trout (or bluefish), skin and any bones removed
4 ounces (125 g. ) cream cheese, room temperature
1 small onion, grated with juices
2 tablespoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon freshly ground black pepper
Dash of Tabasco
1/4 cup coarsely chopped toasted almonds
thinly sliced pumpernickel squares or sliced baguette
Fresh lemon slices, quartered
Combine all the ingredients except the almonds in bowl of food processor. Process until consistency is light and smooth. (If too thick, add additional lemon juice.) Transfer to serving bowl. Sprinkle with toasted almonds. Serve with thinly sliced pumpernickel squares or sliced baguette. Garnish with additional almonds, lemon slice and dill sprigs.