Smoked Fish Mousse with Citrus & Chives

This is one of my staff’s favorite fish dishes.  There is never a drop left.  It is a great year-round dish, but I especially like it in the summer when I don’t want to stand over a hot stove.

Smoked Fish Mousse with Citrus and Chives

  • Difficulty: easy
  • Print

Ingredients:

1 1/2 cup fromage blanc cheese (or low-fat cottage cheese)

4 oz cream cheese (can use low-fat cream cheese)

2 large cloves garlic, minced

salt & pepper to taste

pinch of cayenne pepper

1/4 lb smoked trout or any whitefish, skin removed and coarsely chopped

2 oranges, zested

1 lemon, zested

2 tbsp finely chopped chives, reserve one tsp for garnish

Assorted Crackers, Pumpernickel Crostini, or Crostini’s made from

Italian or French Baguette Bread

Directions:

In a food processor, combine fromage blanc, cream cheese, garlic, pinch of salt and pepper, and cayenne pepper.  Process until smooth.  Add smoked fish, half of the orange and lemon zest, and pulse a few times to combine.

Transfer to a bowl.  Add snipped chives.  Cover and refrigerate for 2 – 4 hours before serving.

To serve, scoop the mousse on to individual serving plates and scatter remaining zest and a few chives over the top..  Serve with crackers or crostinis. I like to use a mini ice cream scoop when making individual servings.  Otherwise you can just put all of the mousse into a pretty serving dish with crackers and crostinis on the side.

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This dish is great for parties or Sunday brunch and is delicious with cocktails and wine!  It feels like a party when you serve this mousse for an appetizer or use it as a light lunch or dinner along with a salad. It is a fun dish!

You can adjust the amount of fish depending on how “smokey” you like the taste.  I find that 1/8 lb. gives the mousse a light smokey flavor while using the 1/4 lb. give it a pretty pronounced smokey flavor.

So, play around and find the combination that you enjoy!

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