Smoked Trout Mousse with Apple-Fennel Salad

• 1 skinless smoked trout fillet, about 1/4 pound
• 1/4 cup creme fraiche
• 1/4 cup heavy cream
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon prepared horseradish
• 1 tablespoon thinly sliced fresh chives
• Freshly ground black pepper
• 1/2 small tart apple, such as Granny Smith, peeled and cut into 1/4-inch dice
• 1/4 small fennel bulb, cored, cut into 1/4-inch dice
• 1 1/2 teaspoons chopped fennel fronds, plus more whole fronds for garnish
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon cider vinegar
• 1 teaspoon honey
• Kosher salt
• 2 dozen Belgian endive leaves

1. For the mousse: By hand, break the trout into flakes, removing any bones.
2. In a food processor, puree the trout, creme fraiche, cream, lemon juice, and horseradish until smooth, about 2 minutes.
3. Transfer to a bowl, stir in the chives and several grinds of pepper, then refrigerate until the mixture is firm enough to pipe through a pastry bag, about 30 minutes.
4. For the salad: In a small bowl, combine the apple, fennel, chopped fennel fronds, olive oil, vinegar, honey, and a pinch of salt.
5. Toss well.
6. If necessary, trim the base of the endive leaves so each leaf is no longer than 3 inches.
7. Using a pastry bag fitted with a 1/2-inch plain tip, pipe about 2 teaspoons of mousse onto each endive leaf.
8. Alternatively, use a spoon to place about 2 teaspoons of the mousse on each leaf.
9. Top with a small spoonful of the apple-fennel salad.
10. Garnish each filled leaf with a small fennel frond.
11. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another creamy, barrel-aged Chardonnay.

trout fillet, creme fraiche, heavy cream, freshly squeezed lemon juice, horseradish, chives, freshly ground black pepper, apple, fennel bulb, fennel, extravirgin olive oil, cider vinegar, honey, kosher salt, endive leaves

Taken from www.epicurious.com/recipes/food/views/smoked-trout-mousse-with-apple-fennel-salad-388175 (may not work)