This luxurious bite combines the smoky, savory flavor of trout with a creamy, herb-infused mousse. Served on crisp rye crackers for a contrasting crunch, each bite delivers a burst of fresh lemon, dill, and rich seafood essence—perfect for make-ahead entertaining.
Yields20 ServingsPrep Time20 minsTotal Time20 mins
makes about 20 bites
For the Mousse
6ozsmoked trout fillets, skin removed
4ozcream cheese, softened
2tbspsour cream (or crème fraîche for extra richness)
1tbspfresh lemon juice
1tsplemon zest
1tbspfresh dill, finely chopped (plus extra for garnish)
1tbspfresh chives, finely chopped
½tspDijon mustard
Freshly ground black pepper, to taste
For Serving
20rye crispbreads (or gluten-free crackers for a GF version)
Lemon wedges (optional garnish)
Make the Mousse
1
In a food processor, combine smoked trout, cream cheese, sour cream, lemon juice, lemon zest, dill, chives, Dijon mustard, and black pepper.
Blend until smooth and creamy, scraping down sides as needed.
Taste and adjust seasoning—add more lemon juice for brightness or extra pepper for spice.
Chill for Best Texture
2
Transfer mousse to a small bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld and texture to firm slightly.
Assemble the Bites
3
Just before serving, lay rye crispbreads on a platter.
Spoon or pipe a small dollop of mousse onto each cracker.
Garnish with a tiny sprig of dill and an optional sliver of lemon zest.
Tips & Variations
4
Make-ahead: The mousse can be made up to 2 days in advance—store covered in the refrigerator. Assemble crackers just before serving to keep them crisp.
Extra flavor: Add a pinch of smoked paprika for a subtle warmth.
Serving upgrade: Pipe mousse into cucumber cups or on blinis for a more elegant canapé.
Suggested Pairings
5
Drink: Dry sparkling wine, crisp Sauvignon Blanc, or aquavit.
Other bites: Marinated olives, prosciutto-wrapped asparagus, or mini crab cakes for a complete appetizer spread.
Ingredients
makes about 20 bites
For the Mousse
6ozsmoked trout fillets, skin removed
4ozcream cheese, softened
2tbspsour cream (or crème fraîche for extra richness)
1tbspfresh lemon juice
1tsplemon zest
1tbspfresh dill, finely chopped (plus extra for garnish)
1tbspfresh chives, finely chopped
½tspDijon mustard
Freshly ground black pepper, to taste
For Serving
20rye crispbreads (or gluten-free crackers for a GF version)
Lemon wedges (optional garnish)
Directions
Make the Mousse
1
In a food processor, combine smoked trout, cream cheese, sour cream, lemon juice, lemon zest, dill, chives, Dijon mustard, and black pepper.
Blend until smooth and creamy, scraping down sides as needed.
Taste and adjust seasoning—add more lemon juice for brightness or extra pepper for spice.
Chill for Best Texture
2
Transfer mousse to a small bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld and texture to firm slightly.
Assemble the Bites
3
Just before serving, lay rye crispbreads on a platter.
Spoon or pipe a small dollop of mousse onto each cracker.
Garnish with a tiny sprig of dill and an optional sliver of lemon zest.
Tips & Variations
4
Make-ahead: The mousse can be made up to 2 days in advance—store covered in the refrigerator. Assemble crackers just before serving to keep them crisp.
Extra flavor: Add a pinch of smoked paprika for a subtle warmth.
Serving upgrade: Pipe mousse into cucumber cups or on blinis for a more elegant canapé.
Suggested Pairings
5
Drink: Dry sparkling wine, crisp Sauvignon Blanc, or aquavit.
Other bites: Marinated olives, prosciutto-wrapped asparagus, or mini crab cakes for a complete appetizer spread.
