Smoked Trout Mousse and Tomato Flowers Canapes

This is a rich and satisfying smoked fish appetizer for parties or weddings.

  • Yield: Makes 4 dozen

Source: Martha Stewart Weddings, Spring 2002


  • 24 slices pumpernickel bread
  • 7 ounces smoked trout
  • 5 tablespoons mayonnaise
  • 3 tablespoons finely chopped shallot
  • 1 tablespoon sherry vinegar
  • 2 teaspoons prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup heavy cream
  • 5 plum tomatoes, cored and peeled
  • Fresh chervil leaves


  1. Preheat oven to 300 degrees. Arrange bread on two baking sheets; place in oven to dry out and toast slightly, 5 to 7 minutes per side. Transfer to a wire rack to cool.

  2. In bowl of food processor, combine trout, mayonnaise, shallot, vinegar, horseradish, and Worcestershire until smooth. Whip cream to soft peaks; fold into trout mixture. Cover; chill 1 hour.

  3. Slice tomatoes in half; squeeze out seeds. Use flower-shaped aspic cutter to cut out tomatoes; cover and refrigerate.

  4. Using a 2 1/4-inch-square cookie cutter or serrated knife, cut bread into squares. Cut each in half into two triangles. Place mousse in pastry bag fitted with Ateco #863 star tip; pipe mound in center. Top with tomato flowers and chervil. Serve.


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