Smoked Trout Mousse

Kosher dietary law prohibits mixing meat and dairy, hence the use of sour cream substitute in this recipe and Asparagus Spears with Smoked Salmon Spirals (page 120). Use kosher gelatin, available in supermarket ethnic foods aisles this time of year. Serve with matzo.

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 44%
  • Fat: 3.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.8g
  • Carbohydrate: 0.8g
  • Fiber: 0.0g
  • Cholesterol: 19mg
  • Iron: 0.2mg
  • Sodium: 102mg
  • Calcium: 5mg

Ingredients

  • 4 hard-cooked large eggs
  • Cooking spray
  • 1 cup equal parts chicken broth and water
  • 1 tablespoon unflavored kosher gelatin
  • 10 ounce skinless, boneless smoked trout
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup sour cream substitute (such as Tofutti Sour Supreme)
  • 1/4 cup chopped fresh chives
  • 4 teaspoons chopped fresh dill
  • Fresh chives (optional)

Preparation

  1. Peel eggs. Slice each egg in half lengthwise; remove yolk. Reserve yolks for another use. Finely chop egg white. Set aside.
  2. Coat a (7 1/2 x 3-inch) loaf pan with cooking spray; line pan with plastic wrap. Set aside.
  3. Place broth in a 2-cup glass measure; sprinkle gelatin over broth. Let stand 5 minutes. Microwave broth mixture at high 30 seconds; stir until gelatin dissolves. Chill 15 minutes or until mixture begins to thicken.
  4. Place trout in a food processor; pulse 10 times or until finely chopped. Add broth mixture, lemon juice, and pepper; process until well combined. Place trout mixture in a large bowl; fold in sour cream substitute, 1/4 cup chives, and dill. Spoon trout mixture into prepared pan; cover and chill overnight. Sprinkle with egg white. Garnish with chives, if desired.
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