Smoked Trout Mousse
|Smoked trout fillet||1⁄2 Pound|
|Chopped fresh dill||2 Tablespoon|
|Unsalted butter||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Hot pepper sauce||1 Dash|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Tablespoon|
In food processor or blender, combine trout, dill, butter, lemon juice and hot pepper sauce; process until smooth. With machine running, gradually add cream through feed tube, processing until smooth and creamy. Add tomato paste; process just until blended.
Spoon mousse into serving dish. Cover and refrigerate for at least 1 hour or until chilled. Makes about 1-1/2 cups (375 mL).