Smoked Trout Mousse Recipe

Inspired by Woodford Food & Beverage

Time1h 30m

Serves4

Kelp spiced potato chips

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Ingredients

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For the Smoked Trout Mousse

7.05 oz (200 grams) smoked trout, flaked

5.29 oz (150 grams) cream cheese, softened

0.42 cup (100 ml) Heavy cream

2 tbs ReaLemon lemon juice

2 tbs fresh dill, chopped

1 tsp Celtic sea salt

1 tsp black pepper

For the Kelp Spiced Potato Chips

2 large potatoes, thinly sliced

3 tbs olive oil

1 tsp kelp powder

to taste sea salt

Method

For the Smoked Trout Mousse

Prepare the Mousse

In a mixing bowl, combine the flaked smoked trout, softened cream cheese, heavy cream, lemon juice, chopped dill, salt, and black pepper. Mix until smooth and well combined.

Chill

Transfer the mousse to a serving dish or ramekins and refrigerate for at least 1 hour to let the flavors meld.

For the Kelp Spiced Potato Chips

Preheat the Oven

Preheat your oven to 200°C (400°F).

Prepare the Potato Chips

In a large bowl, toss the thinly sliced potatoes with olive oil, kelp powder, and sea salt until evenly coated.

Bake the Chips

Spread the potatoes in a single layer on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.

Cool and Serve

Remove from the oven and let cool slightly before serving with the smoked trout mousse.