Creamy Trout Mousse

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Servings: 3 Difficulty: Intermediate
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A delicate and elegant fish spread with a velvety texture
Creamy Trout Mousse recipe image

This elegant Creamy Trout Mousse transforms fresh trout into a sophisticated, spreadable delicacy. The combination of flaked fish, creamy yoghurt, and a hint of Dijon mustard creates a rich, tangy flavor profile that is both light and satisfying. Perfectly balanced with olive oil for moisture and gelatin for structure, it offers a smooth, luxurious mouthfeel. Ideal as an appetizer on toasted points, served alongside crisp cucumber ribbons, or as part of a refined canapé platter. It is an impressive yet simple dish to prepare for dinner parties or special occasions, showcasing the natural sweetness of the trout.

Creamy Trout Mousse recipe image
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Creamy Trout Mousse

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 280.3

Description

This elegant Creamy Trout Mousse transforms fresh trout into a sophisticated, spreadable delicacy. The combination of flaked fish, creamy yoghurt, and a hint of Dijon mustard creates a rich, tangy flavor profile that is both light and satisfying. Perfectly balanced with olive oil for moisture and gelatin for structure, it offers a smooth, luxurious mouthfeel. Ideal as an appetizer on toasted points, served alongside crisp cucumber ribbons, or as part of a refined canap&# 195;© platter. It is an impressive yet simple dish to prepare for dinner parties or special occasions, showcasing the natural sweetness of the trout.

Ingredients

Directions

  1. Poach or bake the cleaned trout fillets until just cooked through, then remove all bones and skin.
  2. Flake the cooked trout meat into small, even pieces using a fork.
  3. Bloom the gelatine powder in a small amount of cold water according to package instructions, then dissolve it gently over low heat.
  4. In a mixing bowl, combine the flaked trout, creamy yoghurt, Dijon mustard, and the dissolved gelatine mixture.
  5. Beat the whole egg and egg white separately until stiff peaks form, then gently fold them into the trout mixture to maintain airiness.
  6. Slowly drizzle in the olive or sunflower oil while whisking continuously to emulsify the mixture.
  7. Season with salt, pepper, and finely chopped fresh parsley and tarragon if desired.
  8. Spoon the mousse into serving dishes or ramekins and refrigerate for at least 1 hour to set firmly.
  9. Serve chilled, garnished with cucumber slices and a dash of tarragon vinegar if desired.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 280.3kcal
% Daily Value *
Total Fat 24.6g38%
Saturated Fat 4.2g22%
Cholesterol 112.2mg38%
Sodium 54.1mg3%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.1g1%
Sugars 0.3g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: trout, mousse, fish, seafood, appetizer, canape, yoghurt, dijon, mustard, gelatine, olive oil, spread, elegant, party food, delicate, flaky, creamy, herbs, tarragon, parsley
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