This salmon fish mousse spread has been handed down in my partner’s family for quite a while now. It is originally a recipe for “Mousse de poisson fumé” taken from an old recipe book or maybe newspaper article, yet no one quite remembers which one – However, a cut out has survived glued into a recipe collection and is now living on as a whatsapp image in our household. An image, of course, that has been sent, searchedm re-searched and re-sent a million times, because this recipe is our go to for a quick and easy appetizer! As a spread on toast or a freshly toasted bread of your choice it festive and elegant and will wow your guests everytime.
So if you need inspiration for christmas, here you are:
Ingredients (for 4-6 people as an appetizer):
- 2 filets of smoked trout
- 150g of smoked salmon
- 1 tablespoon of Worcester sauce
- 180g of sauce cream, sour cream or crème fraïche
- a bit of tabasco to taste
- 1/2 lemon or 1-2 tablespoons of lemon juice
- chives (optional)
Remove the trout meat from the skin. Remove any bones. Cut the lemon in half and squeeze.
Place trout, salmon, lemon juice, Tabasco and Worcester sauce in a food processor or mixing bowl. Puree everything. Mix with the sauce cream, season with salt.
Spread on toasted bread – optionally garnish with chives – and enjoy!