Smoked Trout Mousse with Apple-Fennel Salad
At the winery, we are always looking for enticing finger foods that our guests can enjoy comfortably with a glass of wine in hand. This hors d’oeuvre from Memphis chef Wally Joe, devised at the 2004 Workshop, passes that test. Piped or spooned onto endive leaves, the mousse makes an easily passed hors d’oeuvre. The mousse’s creamy texture and smoky notes find an echo in our Napa Valley Chardonnay, and the apple garnish provides another aromatic link.
Recipe information
Yield
serves 8
Ingredients
Smoked Trout Mousse
Apple-Fennel Salad
Preparation
Step 1
For the mousse: By hand, break the trout into flakes, removing any bones. In a food processor, puree the trout, crème fraîche, cream, lemon juice, and horseradish until smooth, about 2 minutes. Transfer to a bowl, stir in the chives and several grinds of pepper, then refrigerate until the mixture is firm enough to pipe through a pastry bag, about 30 minutes.
Step 2
For the salad: In a small bowl, combine the apple, fennel, chopped fennel fronds, olive oil, vinegar, honey, and a pinch of salt. Toss well.
Step 3
If necessary, trim the base of the endive leaves so each leaf is no longer than 3 inches.
Step 4
Using a pastry bag fitted with a 1/2-inch plain tip, pipe about 2 teaspoons of mousse onto each endive leaf. Alternatively, use a spoon to place about 2 teaspoons of the mousse on each leaf. Top with a small spoonful of the apple-fennel salad. Garnish each filled leaf with a small fennel frond.
Step 5
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another creamy, barrel-aged Chardonnay.
