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Categories:Viewed: 21 - Published at: 4 years ago
Ingredients
- 4 smoked trout fillets (about 1 pound)
- 4 ounces cream cheese, at room temperature
- 1/4 cup finely diced red onion
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/2 cup chopped scallion (green parts only)
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper to taste
Method
- In the work bowl of a food processor fitted with a metal blade, combine the trout fillets, cream cheese, red onion, Worcestershire sauce, and lemon juice.
- Process for about 1 minute to incorporate all the ingredients.
- Process for another minute, or until smooth.
- Fold in the scallion, parsley, salt, and pepper.
- Place the mousse in a ramekin, cover with plastic wrap and chill for at least an hour or for up to a week ahead of time.
- Spoon the mousse into a 2-cup dish and serve it with your choice of crackers or with rye bread.
- For a more decorative presentation, spoon the mousse into a bowl, packing it in tightly, and then unmold it onto a plate.
- Or make tea sandwiches by spooning a layer of mousse onto thin slices of bread and topping it with horseradish or horseradish cream.
- Cut each slice of bread into quarters.
- The practice of pickling herring has been around for centuries.
- Herring in wine is the typical Jewish preparation.
- The boneless fillets are first cured in salt to remove the moisture.
- Then they are rinsed and cured again in a combination of vinegar, wine, sugar, salt, and onions.
- They keep for months.
- Herring in cream sauce is basically herring in wine with sour cream added at the end.
- Other preparations, such as herring in mustard, curry, or dill, are all variations on herring in cream sauce.
- Matjes herring is a more Scandinavian approach.
- The herrings are cured in salt, rinsed, then cured again in vinegar, sugar, salt, and spices such as cloves, cinnamon, and a little nutmeg.
