Smoked trout mousse
Ingredients
- 200 g smoked trout fillet, skinned
- 100 g full fat Philadelphia cheese
- 100 g crème fraiche
- a few tbsp milk
- juice of ½ lemon
- salt and white pepper
- optional: add a tbsp of grated horseradish
Method
- Flake the trout fillets, add to the cream cheese and crème fraiche, add about two tbsp of milk, puree mixture. Add lemon juice, mix and season to taste. Refrigerate for a few hours before serving.