Smoked Trout Mousse with Orange and Chives
Fromage blanc is a French-style fresh cheese made from cow's milk. Quark is the German version. Both are tangy and naturally low in fat and are increasingly available in well-stocked food stores. Small-curd cottage cheese or pot cheese may be substituted. If using the former, whirl briefly in a food processor to refine the texture.
- 1 1/4 cups fromage blanc or quark
- 3 oz. cream cheese, at room temperature
- 3 large garlic cloves, finely chopped
- 1/2 tsp. salt
- Pinch of cayenne pepper
- 1/4 lb. smoked trout fillet, skinned and coarsely
- Finely shredded zest of 2 oranges
- 2 Tbs. snipped fresh chives, plus 1-inch lengths
- 35 cracked-pepper water biscuits or cocktail-size
pumpernickel bread slices
Transfer to a bowl and gently stir in the snipped chives. Cover and refrigerate for 2 to 4 hours.
Scoop the mousse into small soufflé dishes or other serving bowls. Let stand at room temperature for 30 minutes before serving. Scatter the remaining orange zest and the chive lengths over the top of the mousse and serve with the water biscuits. Makes about 2 cups.
Note: For a more pungent spread, double the amount of smoked trout.