Thai Smoked Trout Mousse

This mousse is a combination of hot and cold smoked trout with a mild infusion of oriental spices. It makes an excellent and attractive starter for any number of guests as it can be prepared up to 2 days in advance.

Prep: 30 minutes


Smoked Trout Mouse

  • 300g hot smoked trout, flaked (bones and skin removed)
  • 100g unsalted butter (at room temperature)
  • 1 tbsp coconut milk
  • 2 tbsp double cream
  • 3 tbsp coriander
  • 1 tsp ginger, finely grated
  • 2 tsp Thai sweet chili sauce
  • juice of 1/4 lime

Smoked Trout Lining

  • 225g smoked trout
  • light olive oil

Salad Garnish

  • 1 carrot, peeled and grated
  • 1/4 cucumber, finely sliced and diced
  • 1 tomato, diced
  • 1 tbsp coriander, finely chopped
  • 1 tbsp mint leaves. finely chopped
  • juice of 1/2 a lime
  • 1 tsp Thai sweet cilli sauce
  • 10g cashew nuts, finely chopped


  1. Smoked Trout Mousse: Place all the mousse ingredients in a food processor and blend them to a smooth firm mixture. Season the mixture with a little salt and pepper to taste and blend it again briefly. Set the mousse aside in a cool place or in the refrigerator.
  2. Smoked Trout Lining: Lightly coat 6 ramekins with the olive oil. Line the ramekins with a single layer of smoked trout so that it slightly hangs over the top of the ramekins.
  3. Spoon the smoked trout mousse into the lined ramekins so that they are 3/4s full. Fold the excess smoked trout over the mousse. Cover the ramekins with cling film and place them in the refrigerator for 2 hours to firm. The mousse can be kept for up to 48 hours in the refrigerator.
  4. Salad Garnish: Mix all the salad ingredients together in a bowl and place it in the refrigerator. until ready to serve.
  5. To Serve: Dip the base of the ramekins in some hot water and carefully run a knife around the top of the mousse to loosen them. Turn the mousse out onto serving plates. Spoon 1-2 tablespoons of the salad around the edges of each plate. Serve