This tangy, salty mouse can easily be prepared using your blender. It goes great with melba toast or brown or granary bread. The creamy texture of the mousse expands the flavors of the spices and the fish. A hint of lemon activates the other flavors by boosting the overall effect of the mouse. The lemon wraps up the other tastes neatly into a package and delivers it right to your tongue. The smoked salmon will definitely show through though. You’ll be able to taste the difference between the trout and salmon. Both are great, so choose one and try the other next time!
Smoked Salmon and Trout Mousse with Pickled Cucumber
- Yield: 6 serving
- Prep Time: 30 min
Ingredients
- 2oz/55g cucumber, peeled, seeds removed, finely diced
- 4tbsp white wine vinegar
- 2tsp sugar
- 1oz/30g shallots, finely diced
- 3½oz/100g smoked salmon, roughly chopped
- 3½oz/100g smoked trout fillets, broken apart
- 2 pinches cayenne pepper
- 2 or 3 healthy fronds of dill, chopped
- 10fl.oz/300ml whipping or double cream
- Juice of 1 small lemon
- Extra lemon quarters
- Brown, granary bread or melba toasts to serve
Preparation
- Make the pickled cucumber first. Mix the diced cucumber and shallots with the white wine vinegar and sugar in a bowl, and refrigerate ready for use.
- Put the smoked salmon, smoked trout, cream, pepper and lemon juice into the blender, and blend until smooth. Mix the chopped dill through the fish mix.
- Top with a little more pepper and serve with the pickled cucumber and your choice of bread.
Recipe Tags
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