Smoked Trout Mousse Recipe

Using smoked trout fillets, this makes a lovely summer lunch or dinner starter – or a delicious addition to a picnic.

(Or simply serve the smoked trout fillets whole, as above!)

Serves 6


  • 6 smoked trout fillets 
  • 140g/5oz walnut halves
  • 2 tbsp green peppercorns in brine or vinegar, rinsed and drained
  • 300g/10oz soft cream cheese
  • 294ml carton double cream
  • juice of 1 lemon
  • watercress to garnish


  1. Line six small ramekins with clingfilm leaving enough round the edges to cover the top.
  2. Flake the trout. Set aside 6 walnut halves for decoration and coarsely chop the rest. Chop the green peppercorns.
  3. Beat the cheese to soften, then beat in the cream until the cheese just falls from a spoon – the exact amount of cream depends on the stiffness of the cheese. Thin with extra cream or a couple of spoons of milk if required.
  4. Stir in the peppercorns and lemon juice, then add the trout and walnuts. Taste and season if necessary.
  5. Pack the mousse mixture into the ramekins, smooth the top and cover with clingfilm. Chill until firm.
  6. Place the watercress on plates, then turn the mousse out onto the watercress. Decorate with the reserved walnut halves.

The Fish Society was founded by Alistair Blair: “Fish landed and auctioned on Day 1 in Cornwall, The Hebrides, Aberdeen and Norfolk, and indeed in the big French port of Boulogne is processed and frozen by us on Day 2. We believe that unless you’re buying fresh fish at the port to eat today or tomorrow, frozen is ultimately superior – as long as the fish being frozen is of the highest quality. 

“Quality is not just a matter of freshness. It’s also about cut and trim. Over nearly 25 years we have discerned exactly what our very discerning customers want and that is what we give them.

“And we are about service: ‘Go the extra mile’ and ‘Do as you would be done by’. 

“Our fish and our overall service are intended to meet the highest standards. If you are not happy, we guarantee to resolve the situation quickly.”

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