Smoked trout mousse

If you've been asked to bring an appetizer for your Christmas or Holiday feast, you can't go far wrong by whipping up this sensational smoked trout mousse, from my friend Tracy.  It's so good that dragging your guests from it to the table is quite difficult. Tracy brought it to my house on a beautiful platter, wrapped in waxed paper and string. She is the Martha Stewart of Los Angeles and you will be hearing a lot about her here:

Smoked Trout Mousse

8 ounces whipped cream cheese
2 tablespoons melted butter
2 tablespoons crème fraiche
1 tablespoon fresh lemon juice
4 ounces flaked smoked trout (vacuum packed or canned, drained)
¼ teaspoon crushed garlic
2 tablespoons minced parsley (fresh)
2 tablespoons minced shallot
2 teaspoons minced chives (fresh)
2 teaspoons fresh minced dill (or ½ teaspoon dried dill)
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
(If you have fresh tarragon, that’s a nice addition as well.)

In a food processor, whip together cream cheese, butter, crème fraiche and lemon juice till well blended.
In a separate bowl, gently toss together all remaining ingredients.
Add fish and herb mixture to food processor and pulse just until incorporated.
Taste and adjust seasoning and add more lemon juice if needed.
Refrigerate, covered with plastic wrap, for 6 hours or overnight.
Keeps well for three days. 



Serve with crusty bread or crackers.