Smoked Trout Mousse
We’ve created a great friendship with the folks at a local trout farm. I smoke my own but they have some of there great product available right out at the farm. I serve this in individual cups but it’s great at a party as a dip. The recipe calls for raw egg whites, so be careful! Keep it on a bowl of ice if you are putting it out.
Ingredients
1 Fillet of Smoked Linwood Acres Trout, crumbled.
1 cup 35% cream
2 egg whites
1 spring of fresh tarragon, chopped.
1 pinch of dill, (fresh chopped is better)
1 tsp montreal steak spice (what? it’s good stuff!)
In a very clean glass bowl whisk egg whites until peaks form. In a separate bowl, whisk cream until peaks form. Fold Egg whites into cream. Add all ingredients and mix very well.
Let chill for one hour. Serve with anything you can dip, or bread and crackers. Keep it in the county and enjoy with a Churhkey Lager!