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European

Smoked Trout Mousse on Crackers

Light and elegant smoked trout mousse with horseradish on butter crackers

cold_biteEasyEuropean
Prep20 min0Total20 minServes24Tempcold
⚠ Contains: 🐟 Fish, 🥛 Dairy, 🌾 Gluten
Recipe
Ingredients
  • 8 ozsmoked trout(skinned and flaked)
  • 6 ozcream cheese(softened)
  • 3 tbspcrème fraîche
  • 2 tbspprepared horseradish
  • 2 tbspfresh chives(minced)
  • 1 tbsplemon juice
  • 1 tsplemon zest
  • 24butter crackers(or water crackers)
  • capers(for garnish)
Make Ahead

Make mousse up to 2 days ahead. Pipe onto crackers just before serving.

Instructions
  1. 1Remove any bones from smoked trout
  2. 2Beat cream cheese until smooth
  3. 3Add crème fraîche, horseradish, lemon juice, and zest
  4. 4Fold in flaked trout and half the chives
  5. 5Season with pepper (trout adds salt)
  6. 6Transfer to piping bag with star tip, or use spoons
  7. 7Pipe or dollop onto crackers
  8. 8Garnish with remaining chives and capers
  9. 9Serve immediately while crackers are crisp
Notes
Pro Tips

Quality smoked trout is key. Process just enough to combine - overprocessing makes mousse gummy. Horseradish adds brightness but shouldn't dominate the fish.

History & Origin

Smoked fish mousse is a classic European entertaining staple, especially popular in Scandinavian and British cuisines. The light, spreadable preparation showcases smoked fish without overwhelming.

Cocktail Pairings
Pairs Well With
champagnewhite-winevodkagin
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