SMOKED TROUT AND SCALLION MOUSSE
Steps:
- In the work bowl of a food processor fitted with a metal blade, combine the trout fillets, cream cheese, red onion, Worcestershire sauce, and lemon juice. Process for about 1 minute to incorporate all the ingredients. Process for another minute, or until smooth.
- Fold in the scallion, parsley, salt, and pepper.
- Place the mousse in a ramekin, cover with plastic wrap and chill for at least an hour or for up to a week ahead of time.
- Spoon the mousse into a 2-cup dish and serve it with your choice of crackers or with rye bread. For a more decorative presentation, spoon the mousse into a bowl, packing it in tightly, and then unmold it onto a plate. Or make tea sandwiches by spooning a layer of mousse onto thin slices of bread and topping it with horseradish or horseradish cream. Cut each slice of bread into quarters.
- A Word About Pickled Herring
- The practice of pickling herring has been around for centuries. Herring in wine is the typical Jewish preparation. The boneless fillets are first cured in salt to remove the moisture. Then they are rinsed and cured again in a combination of vinegar, wine, sugar, salt, and onions. They keep for months. Herring in cream sauce is basically herring in wine with sour cream added at the end. Other preparations, such as herring in mustard, curry, or dill, are all variations on herring in cream sauce. Matjes herring is a more Scandinavian approach. The herrings are cured in salt, rinsed, then cured again in vinegar, sugar, salt, and spices such as cloves, cinnamon, and a little nutmeg.
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