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.