For 20 years Mirabelle has served this mousse as an hors d’oeuvre when our diners are seated. 
We hope you will enjoy it with your aperitif.

 

SMOKED TROUT MOUSSE

                                                1 pound smoked trout fillet, skin removed
                                              4 ounces unsalted butter, softened
                                                the juice of  ½ lemon
                                                1 ¼ cup room temperature heavy cream
                                                freshly ground pepper to taste

 

Method: 
                        In a food processor fitted with the steel blade blend the trout for a few seconds.  Add the butter and the lemon juice and blend for a few more seconds.  While the machine is running add the cream slowly and blend the mixture until the mousse is rich and smooth.  Sprinkle the mousse with the pepper and serve it with toasted bread slices.  Makes about 2 cups.

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