Smoked Trout Mousse

Smoked trout mousse

Serves 6


  • 6 smoked trout fillets 
  • 140g/5oz walnut halves
  • 2 tbsp green peppercorns in brine or vinegar, rinsed and drained
  • 300g/10oz soft cream cheese
  • 294ml carton double cream
  • juice of 1 lemon
  • watercress to garnish


  1. Line six small ramekins with clingfilm leaving enough round the edges to cover the top.
  2. Flake the trout. Set aside 6 walnut halves for decoration and coarsely chop the rest. Chop the green peppercorns.
  3. Beat the cheese to soften, then beat in the cream until the cheese just falls from a spoon - the exact amount of cream depends on the stiffness of the cheese. Thin with extra cream or a couple of spoons of milk if required.
  4. Stir in the peppercorns and lemon juice, then add the trout and walnuts. Taste and season if necessary.
  5. Pack the mousse mixture into the ramekins, smooth the top and cover with clingfilm. Chill until firm.
  6. Place the watercress on plates, then turn the mousse out onto the watercress. Decorate with the reserved walnut halves.
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