SMOKED TROUT MOUSSE ON PUMPERNICKEL

Smoked Trout Mousse on Pumpernickel image

Provided by Food Network

Categories dessert

Time 15m

Yield 3 1/2 dozen

Number Of Ingredients 8

1 (4-ounce) piece smoked trout
2 tablespoons heavy cream
Freshly ground pepper, to taste
1 tablespoon fresh lemon juice
1 tablespoon fresh or prepared grated horseradish
8 ounces cream cheese, at room temperature
21 slices party pumpernickel, crusts trimmed
Italian parsley, for garnish

Steps:

Remove skin and bones from the trout. Place cleaned trout in the bowl of food processor and chop until very fine. With the machine running, add cream, pepper, lemon juice and horseradish.
Transfer mixture to a bowl and add cream cheese. Blend until well combined and smooth. Using a rubber spatula, press mixture through a fine sieve to remove any lumps. Refrigerate until ready to use.
Cut trimmed party pumpernickel in half, on the diagonal. Using a pastry bag fitted with a decorative tip, pipe 1 teaspoon mousse onto each bread triangle.
Garnish with sprig of Italian parsley.