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cold_biteEasyEuropean

Smoked Trout Mousse on Crackers

Light and elegant smoked trout mousse with horseradish on butter crackers

⏱️ Prep: 20min0⏰ Total: 20min👥 Serves: 24🌡️ cold
⚠️ Contains: 🐟 Fish, 🥛 Dairy, 🌾 Gluten

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

champagnewhite-winevodkagin