Barrington Software Incorporated

 

Smoked Trout Mousse with Orange
and Chives
Cookbook Williams Sonoma
Category Name Appetizer
Servings 35
Serving Size
Yield 0 Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions
35 Each cracked-pepper

water biscuits or

cocktail-size

pumpernickel bread

slices
1 1/4 Cup(s) fromage blanc or

quark
3 Ounce(s) room temperature cream cheese
3 Large finely chopped garlic cloves
1/2 Teaspoon(s) salt
1 Pinch(es) cayenne pepper
1/4 Pound(s) skinned and smoked trout fillet
2 Each Finely shredded oranges
2 Tablespoon(s) snipped fresh chives plus 1-inch lengths

Method

In a food processor, combine the fromage blanc, cream cheese, garlic, salt and

cayenne and process until smooth. Add the smoked trout and half the orange zest,

and pulse a few times just to combine.



Transfer to a bowl and gently stir in the snipped chives. Cover and refrigerate for 2 to

4 hours.



Scoop the mousse into small soufflé dishes or other serving bowls. Let stand at room

temperature for 30 minutes before serving. Scatter the remaining orange zest and

the chive lengths over the top of the mousse and serve with the water biscuits. Makes

about 2 cups.



Note: For a more pungent spread, double the amount of smoked trout.



Adapted from Williams-Sonoma Collection Series,Hors d'Oeuvre,by Brigit L. Binns

(Simon & Schuster, 2001).


 

 

 

 

 

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