These delicious Trout Mousse and Radish Sandwiches are a unique and tasty savory to serve for afternoon tea. Trout Mousse and Radish Sandwiches pictured with Marmite and Cheese Honey Cups.
Trout Mousse and Radish Sandwiches
Serves: 12
Ingredients
- 1½ tablespoons water
- 1 teaspoon unflavored gelatin
- 4 ounces smoked trout
- ½ cup sour cream
- 1 tablespoon prepared creamy horseradish
- 1 tablespoon snipped fresh dill
- 1 tablespoon fresh lemon zest
- 1 teaspoon heavy whipping cream
- ⅛ ground white pepper
- 12 very thin slices whole wheat bread
- 36 very thin slices radish*
Instructions
- In a small bowl, stir together 1½ tablespoons water and gelatin. Let sit until gelatin dissolves.
- Remove and discard trout skin. Using a fork, flake trout into pieces.
- In the work bowl of a food processor, pulse together trout, gelatin mixture, sour cream, horseradish, dill, lemon zest, whipping cream, and pepper until combined. Transfer trout mousse to a container and refrigerate until cold and firm, at least 6 hours.
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Using a serrated bread knife, trim and discard crusts from bread slices. Cut bread slices into 24 (2½×1-inch) rectangles. Place bread rectangles onto prepared baking sheet.
- Bake until firm and crisp, 7 to 10 minutes. Let cool completely.
- Place 3 radish slices on each of 12 bread rectangles, overlapping slices.
- Transfer cold salmon mousse to a piping bag fitted with a large open-star tip (Wilton#1M). Pipe mousse in a scrolled shell pattern on top of radish layer.
- Cover each with a remaining bread rectangle. Serve within 1 hour.
Notes
*We used a Kyocera adjustable mandoline.
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