We went to Tilth the other night and had these little buckwheat rounds topped with smoked mousse of white fish. I was officially inspired. “I bet I could make this…” the little voice inside my head said. The next day the two of us (that inspired voice and myself) hit the kitchen with a dream and a food processor.
Foodie note: Serve these as part of a Tapas Party like I did!
Serves 6-8 as appetizers
1 baguette, sliced to 1/2″ pieces
1/2 cup olive oil
1 – 8oz package cream-cheese, room temperature (ish)
2 tablespoons 2% Greek yogurt
1-2 lemons, juiced
zest of 1 lemon
1/2 teaspoon pepper
1/2 teaspoon salt
2 – 4oz cans smoked trout, drained of oil
1/4 cup chives + more to garnish
1) Cut cream-cheese into 1″ squares, add to food processor with yogurt, juice of 1 lemon, lemon zest, pepper and salt. Blend until smooth. Taste and adjust lemon juice if necessary – you want this to be bright and tangy! Add more lemon juice if it’s not where you want it to be.
2) Add trout and a few pinches of cayenne, blend until smooth. Add chopped chives at the end and whirl a few times to combine with trout mixture.
3) Using a sandwich size ziplock bag, fold down the top, about 2″, and spoon trout mixture into bag. Close bag but leave it a little open at the top; smooth trout mousse towards one of the bottom corners away from the sealed side. Seal bag completely; refrigerate for 30 minutes so flavors can meld. Trout mousse can be made up to one day in advance at this point.
30 minutes before you’re ready to serve….
4) Preheat oven to 375*F, brush one side of baguette slices with olive oil, arrange in a single layer on a baking sheet and bake 8-10 minutes.