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–+ servings

Smoked Trout Mousse

Anne Kjellgren @ Food Wine and Flavor
This silky, smoky mousse is your secret weapon for effortless entertaining — and a perfect excuse to open a great Loire Valley white. Made with smoked trout, creme fraiche,, and a squeeze of lemon, it comes together in minutes but tastes like something you fussed over for hours.
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Course Appetizer
Cuisine American, British, French
Servings 6 servings
Calories 149 kcal

Equipment

  • Food Processor
  • Medium Bowl
  • Spatula
  • Knife
  • Smoker if you opt to smoke your own Trout

Ingredients
  

  • 8 oz smoked trout skin and bones removed, flaked
  • 4 oz cream cheese or crème fraîche room temperature
  • 2 tbsp mayonnaise optional, for extra smoothness
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp capers rinsed and chopped (optional)
  • 1 tsp horseradish optional, adds bite
  • Freshly ground black pepper
  • Salt taste first—smoked trout is often salty enough

Instructions
 

Assemble Mousse

  • Prep the trout: Remove any skin or bones from smoked trout. Flake into small pieces.
  • Blend the base: In a food processor, combine cream cheese (or crème fraîche), mayonnaise (if using), lemon juice, and horseradish (if using). Pulse until smooth.
  • Add the trout: Add flaked trout to the food processor. Pulse 3-4 times—you want some texture, not a completely smooth paste. (If you prefer rustic texture, skip the food processor and mix by hand with a fork.)
  • Add aromatics: Fold in fresh dill and capers (if using).

Taste and Adjust - do this AFTER you tase the wine

  • Need more brightness? Add more lemon juice
  • Need more richness? Add more cream cheese
  • Need more smokiness? The trout’s smoke should be enough
  • Season with black pepper (go easy on salt—taste first!)

Chill

  • Cover and refrigerate for at least 1 hour (or up to 2 days). Chilling lets flavors meld and makes the mousse easier to spread.

Serve

  • Transfer to a serving bowl, garnish with fresh dill, serve with crackers, toasted baguette, or cucumber rounds.

Notes

Tips: 
✅ Quality trout matters: Use good-quality smoked trout from a specialty shop if possible. Avoid overly salty or artificially smoked products.
✅ Room temperature cream cheese: Let cream cheese sit at room temperature for 30 minutes before making mousse. It blends much more smoothly.
✅ Texture preference: Pulse just a few times for rustic texture, or process longer for ultra-smooth mousse. Both are delicious.
✅ Make ahead: This is perfect for entertaining because you can make it 1-2 days in advance. Just bring to room temperature 30 minutes before serving.
✅ Variations: Add fresh chives, smoked paprika, or a tiny amount of Dijon mustard for different flavor profiles.

Nutrition

Calories: 149kcalCarbohydrates: 1gProtein: 9gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 61mgSodium: 157mgPotassium: 197mgFiber: 0.1gSugar: 1gVitamin A: 307IUVitamin C: 1mgCalcium: 28mgIron: 0.2mg
Keyword dip, seafood, smoked trout
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