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Cold-Smoked Trout Mousse

Prep Time:

3 Hours

Cook Time:

10 Minutes






For the Mousse:
400g cold-smoked trout (cut up in small pieces)
200g creamed cheese (room temperature)
20ml lemon juice
5ml freshly ground pepper
Fresh dill finely chopped (optional)

For the Garnish:
100g cold-smoked trout (optional)
Pickled cucumber (cucumber shavings marinated in salt, sugar, vinegar and sunflower oil)


Blend the cold-smoked trout, cream cheese, lemon juice and pepper together to form a smooth mousse.

Line a small loaf tin or ramekins with cling wrap and spoon in the mousse and chill in the fridge for 3 to 4 hours (preferably overnight).

Garnish with the cold-smoked trout ‘slivers’ and pickled cucumber and serve with crusty bread.

Alternatives: pipe onto cucumbers or baguette slices as canapés.

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