For our cocktail party a couple of weeks ago I made a range of canapés. But due to the crazy busy nature of the event I didn’t get photos of the food I’d made. So over the next couple of weeks I’ll be recreating it all and including the recipes to share with you.
The first item I created was Smoked Trout Mousse and cucumber canapés. They were very popular and disappeared almost as quickly as they left the kitchen. The recipe is below.
- 165 grams smoked trout
- 2 tablespoons of cream
- 225 grams of cream cheese (I used St Môret cream cheese)
- Half of a lemon, juiced
- Fresh dill to taste (in the photos in this post I omitted the dill)
- Rock salt and pepper to taste
- 30 grams of fish roe (I used CT oceane oeufs de poisson volant)
- Sliced cucumber
Put smoked trout in a food processor, and blend until smooth. Mix in cream, cream cheese, lemon juice, dill, salt and pepper and blend to desired consistency.
Pipe mousse onto cucumber rounds and garnish with roe and/ or dill.