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Categories:
trout heavy cream freshly ground pepper lemon juice horseradish cream cheese party pumpernickel Italian parsley
Viewed: 41 - Published at: a year agoIngredients
- 1 (4-ounce) piece smoked trout
- 2 tablespoons heavy cream
- Freshly ground pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh or prepared grated horseradish
- 8 ounces cream cheese, at room temperature
- 21 slices party pumpernickel, crusts trimmed
- Italian parsley, for garnish
Method
- Remove skin and bones from the trout.
- Place cleaned trout in the bowl of food processor and chop until very fine.
- With the machine running, add cream, pepper, lemon juice and horseradish.
- Transfer mixture to a bowl and add cream cheese.
- Blend until well combined and smooth.
- Using a rubber spatula, press mixture through a fine sieve to remove any lumps.
- Refrigerate until ready to use.
- Cut trimmed party pumpernickel in half, on the diagonal.
- Using a pastry bag fitted with a decorative tip, pipe 1 teaspoon mousse onto each bread triangle.
- Garnish with sprig of Italian parsley.
