Smoked Trout Mousse on Rye Crisps

Smoked Trout Mousse on Rye Crisps
DifficultyBeginner

A silky mousse of smoked trout, crème fraîche, lemon, and herbs served on crisp rye rounds or crackers — a classy bite bursting with flavor.

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Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
For the Smoked Trout Mousse
 6 oz hot-smoked trout, skin and bones removed
 ¼ cup crème fraîche (or substitute sour cream or Greek yogurt)
 2 tbsp cream cheese, softened
 1 tsp Dijon mustard
 1 tbsp lemon juice
 ½ tsp lemon zest
 1 tbsp fresh dill, finely chopped (or chives/parsley)
 Freshly ground black pepper, to taste
 Optional: a dash of horseradish, capers, or smoked paprika for kick
For Serving
 24 mini rye crisps, pumpernickel rounds, or seeded crackers
 Fresh dill sprigs
 Capers or pickled shallots
 Microgreens
 Thin lemon zest curls
Make the Smoked Trout Mousse
1

  1. In a food processor (or using a fork for a rustic texture), combine:

    • Smoked trout

    • Crème fraîche

    • Cream cheese

    • Dijon mustard

    • Lemon juice & zest

    • Fresh herbs

  2. Pulse or stir until smooth but slightly textured — don’t over-process into a purée.

  3. Season with black pepper to taste. Salt is usually unnecessary since trout is already salty.

  4. Optional: Stir in a pinch of smoked paprika or horseradish for a kick.

Chill (Optional but Ideal)
2

  • Transfer mousse to a bowl and cover.

  • Chill in the fridge for 30 minutes to let flavors meld and the texture firm.

Assemble the Canapés
3

  1. Lay out rye crisps or cracker bases on a serving platter.

  2. Spoon or pipe about 1 teaspoon of mousse onto each one.

    Use a piping bag with a star tip for a fancier look.

  3. Garnish each with:

    • A sprig of dill

    • A single caper or tiny slice of pickled shallot

    • Microgreens or a dot of horseradish cream (optional)

Flavor Variations
4

  • Use smoked salmon or mackerel instead of trout.

  • Add a splash of vermouth or white wine to the mousse for depth.

  • Swap rye crisps for cucumber rounds, blinis, or endive leaves for gluten-free or lighter options.

  • Fold in finely diced cornichons or pickles for a tangy crunch.

Pairing Suggestions
5

  • Wine: Dry sparkling wine, Sauvignon Blanc, or Chablis

  • Cocktail: Cucumber gin martini, vodka tonic with lemon twist, or dry vermouth spritz

  • Non-alcoholic: Sparkling water with lemon & herbs, cucumber-mint cooler, or dry ginger ale

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Ingredients

For the Smoked Trout Mousse
 6 oz hot-smoked trout, skin and bones removed
 ¼ cup crème fraîche (or substitute sour cream or Greek yogurt)
 2 tbsp cream cheese, softened
 1 tsp Dijon mustard
 1 tbsp lemon juice
 ½ tsp lemon zest
 1 tbsp fresh dill, finely chopped (or chives/parsley)
 Freshly ground black pepper, to taste
 Optional: a dash of horseradish, capers, or smoked paprika for kick
For Serving
 24 mini rye crisps, pumpernickel rounds, or seeded crackers
 Fresh dill sprigs
 Capers or pickled shallots
 Microgreens
 Thin lemon zest curls
Smoked Trout Mousse on Rye Crisps
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