SMOKED TROUT MOUSSE
Steps:
- Remove skin and all bones from the trout. Break the fish into chunks.
- Place trout in the work bowl of a food processor along with the butter and lemon juice and process until it forms a fine, smooth puree. The trout can also be mashed by hand and the butter worked in with a fork, but this is more tedious.
- Add the sour cream and process briefly to blend.
- Season to taste with salt and pepper. Transfer to a crock or a bowl and serve with toast, bread or crackers or spread on triangles of toast or pumpernickel bread to form individual canapes and top each with a little caviar or parsely as garnish. Refrigerate until ready to serve.
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