Smoked Trout Mousse with Parmesan Crisps

1 Smoked trout, skin removed
1/2 block cream cheese, softened
1/4 cup heavy cream
1/4 cup mayo (Dukes)
1/2 tsp pepper
1 tbls butter
Chives, finely chopped
Parmesan crisps are simply 1 tsp Parmesan cheese baked at 375 until slightly browned.
Combine first 6 ingredients in food processor until completely smooth.
Pipe into Asian spoons and garnish with a crisp and chives.

This photo is courtesy of Brent Stephens @ The Hipstacrat
This photo is courtesy of Brent Stephens @ The Hipstacrat

2 thoughts on “Smoked Trout Mousse with Parmesan Crisps

  1. Wes

    What is the weight on the trout? Can you show us how the cheese is prepped before it goes in the oven? It’s 1 tsp per crisp, right? How many servings does this recipe make, and how many crisps are needed to cover it?


  2. woodenappleblog

    It is an 8oz filet of trout which can be ordered online here or found in your local fish market. I placed a tsp of Parmesan in little piles on a Silpat sheet but parchment would work fine. Mine made 12 servings so I made 6 large crisps and broke each in half. You could easily prepare this as a dip and have a pile of crisps on the side.


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