Trout-Mousse (Blender recipe)

May 11, 2023May 11, 20230 1

Delicious Blender Trout-Mousse Recipe

by The Chefin Seafood

Prep

10 min

Cook

0 min

Ready In

70 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

214

Sugar

Fat

19g

Trout-Mousse is a classic French dish that has gained popularity worldwide as an elegant and indulgent appetizer. This recipe takes things up a notch by making it even easier to prepare, thanks to the use of a blender. The mousse is rich and creamy, with a delicate smokiness from the trout fillets that gives it a depth of flavor. Serve it as an appetizer with crackers, toast, or crostini, or as a light lunch or dinner alongside a simple salad. This recipe is a must-try for seafood lovers looking for something different and delicious.

Instructions

1.	Place the smoked trout fillets in a blender and pulse until finely chopped.
2.	Add the soft butter, sour cream, heavy cream, and a pinch of pepper to the blender and blend until smooth.
3.	Add lemon juice to taste, blending again to incorporate it into the mousse.
4.	Place the trout mousse in a serving bowl and chill in the refrigerator for at least an hour to set.

PROS

Trout-Mousse is a creamy, flavorful appetizer that’s perfect for entertaining guests or indulging in a light meal.
The recipe is easy to make and can be whipped up in no time using a blender.
It’s also a great way to include fish in your diet and reap its nutritional benefits.

CONS

This recipe requires the use of a blender, which may not be accessible to everyone.
Additionally, smoked trout can be expensive and may not be readily available in all grocery stores.

HEALTH & BENEFITS

Trout is packed with essential nutrients like omega-3 fatty acids, protein, and vitamins. Consuming trout can help reduce inflammation and lower the risk of heart disease, among other benefits. The sour cream and heavy cream in the recipe provide a good source of calcium and Vitamin D, while the lemon juice adds a boost of Vitamin C.

	4 trout fillets , smoked , skin removed
	40 g butter , soft
	150 g sour cream
	5 tablespoons heavy cream
	pepper
	lemon juice