Smoked Trout Mousse with Apple-Fennel Salad

Name: Smoked Trout Mousse with Apple-Fennel Salad
Yield: serves 8
Ingredients: 1 skinless smoked trout fillet, about 1/4 pound; 1/4 cup crème fraîche; 1/4 cup heavy cream; 1 teaspoon freshly squeezed lemon juice; 1/4 teaspoon prepared horseradish; 1 tablespoon thinly sliced fresh chives; Freshly ground black pepper; 1/2 small tart apple, such as Granny Smith, peeled and cut into 1/4-inch dice; 1/4 small fennel bulb, cored, cut into 1/4-inch dice; 1 1/2 teaspoons chopped fennel fronds, plus more whole fronds for garnish; 1 tablespoon extra-virgin olive oil; 1 teaspoon cider vinegar; 1 teaspoon honey; Kosher salt; 2 dozen Belgian endive leaves

December 22, 2011

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 notes

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