Smoked Trout Mousse with Pickled Cucumber

Delight in the delicate balance of smoky, creamy, tangy, and crisp flavors with this Smoked Trout Mousse with Pickled Cucumber. This dish blends the luxurious smoothness of smoked trout mousse with the refreshing tang of pickled cucumber ribbons, elevated further by elegant garnishes like trout roe and dill oil. Perfect as a starter or a centerpiece in a fine dining experience, this recipe combines gourmet techniques with bold flavors, resulting in a dish that’s as stunning to look at as it is to taste.

Ingredients:

For the Smoked Trout Mousse:

• 6 oz smoked trout (skin removed)
• 3 oz cream cheese, softened
• 1/4 cup crème fraîche
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, finely chopped
• 1 tbsp chives, finely chopped
• Salt and pepper, to taste

For the Pickled Cucumber Ribbons:

• 1 large cucumber (thinly sliced lengthwise using a mandoline or peeler)
• 1/4 cup white vinegar
• 2 tbsp granulated sugar
• 1/4 cup water
• 1/4 tsp salt

For the Garnishes:

• 2 tbsp trout roe
• 1 tbsp pickled shallots (finely diced)
• Fresh dill sprigs
• Microgreens
• Edible flowers (optional)
• Black sesame seeds (optional)

For the Dill Oil (Optional):

• 1/4 cup fresh dill leaves
• 1/4 cup olive oil
• Pinch of salt

For Serving:

• Crispy sourdough chips or crackers

Instructions:

1. Prepare the Smoked Trout Mousse:

• In a food processor, combine the smoked trout, cream cheese, and crème fraîche. Pulse until smooth and creamy.
• Add the lemon juice, fresh dill, and chives, and season with salt and pepper to taste. Blend again until fully incorporated.
• Transfer the mousse to a piping bag fitted with a star or plain tip, or cover with plastic wrap and chill for at least 1 hour to allow the flavors to meld.

2. Pickle the Cucumber Ribbons:

• In a small saucepan, combine the white vinegar, sugar, water, and salt. Heat gently until the sugar dissolves, then remove from heat and let it cool to room temperature.
• Place the thinly sliced cucumber ribbons into a shallow dish and pour the pickling liquid over them. Let the cucumbers pickle for at least 15 minutes or up to 1 hour. Drain and pat dry before plating.

3. Make the Dill Oil (Optional):

• In a blender, combine fresh dill leaves, olive oil, and a pinch of salt. Blend until smooth. Strain through a fine-mesh sieve or cheesecloth to remove solids, leaving behind a vibrant green oil.

4. Assemble the Dish:

• Pipe or spoon the smoked trout mousse into elegant quenelles or mounds on a clean, white plate.
• Arrange the pickled cucumber ribbons in spirals or fans around the mousse, ensuring they remain glossy and vibrant.
• Top the mousse with a small quenelle of trout roe for a pop of color and briny flavor. Scatter pickled shallots sparingly around the plate.

5. Add Garnishes and Serve:

• Drizzle dill oil and place small dots of lemon gel (if desired) around the plate for artistic flair.
• Add fresh dill sprigs, microgreens, and optional edible flowers for an elegant touch. Sprinkle lightly with black sesame seeds for added texture.
• Serve with crispy sourdough chips or crackers on the side for scooping.

Tips for Success:

• Use a mandoline or vegetable peeler to achieve even, paper-thin cucumber ribbons for the most refined presentation.
• For a smoother mousse, ensure all ingredients are at room temperature before blending.
• Chill the mousse before plating to help it hold its shape better when piped or quenelled.

This Smoked Trout Mousse with Pickled Cucumber is the perfect appetizer to impress your guests. Its creamy texture, smoky flavor, and tangy cucumber accents make for an unforgettable bite. With its stunning presentation and gourmet flavors, this dish is a celebration of fine dining at home!