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Brook Trout Mousse

21st.Century.Chef's picture
Ingredients
  Smoked skinless trout fillet 1 Small
  Cream cheese 3 Ounce (1 Package)
  Onion 1 Small, pulp grated and juiced
  Fresh lemon juice 2 Tablespoon
  Hot pepper sauce 1 Dash
  Worcestershire sauce 1 Dash
  Rye crackers 1 Cup (16 tbs) (Or Other Crackers)
  Minced parsley 1 Tablespoon (For Garnish)
Directions

Place first 6 ingredients into mixer or food processor and mix until smooth.
Mound into serving dish.
Round the top and refrigerate 2 hours or overnight.
Arrange crackers around mousse, garnish with parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Fish

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Average: 4.3 (16 votes)