How to Make Smoked Trout Mousse on Rye Canapes

What is the Dish?

Rich and indulgent flavours of a traditional British starter.

This canape combines the creamy tang of horseradish with the sweet, delicate flavour of smoked trout, sat on a crisp rye base.

Delicious and light, the 20 minutes of combined prep and cooking time means you can choose to mix and match this dish with some or all of our other canape recipes.

The ingredients below make 10 canapes costing £2.80 – offering you a potential profit of £3.50.

Ingredients

If you're looking to add a little extra zing you could switch the olive oil for lemon oil which better complements the fish.

This canape recipe is relatively inexpensive to make, but if you prefer you can opt for smoked mackerel in place of the trout.

Unable to get hold of Mexican marigold leaves to dress the canapes? You could replace it with dill or use some of the leftover parsley instead.

What Steps Do I Follow?

1. Cut the bread into 1cm thick slices and brush with a little olive or lemon oil


2. Sprinkle with salt and pepper to season and place in the oven at 200°c for seven minutes


3. Remove and allow to cool - this should take about an hour


4. To make the topping, pulse the smoked trout, horseradish, cream cheese, zest and juice of the lemon and fresh parsley in a food processor for about 30 seconds until mixed


5. Put some of the parlsey to one side for decoration later


6. Spoon the mixture into a piping bag and pipe onto the cooled rye bases


7. Dress with thinly sliced lemon rind and Mexican marigold leaves, the leftover parsley or dill

What Equipment Do I Need?

Here you'll find the tools of the trade needed to replicate this canape for your menu.