Smoked Trout Mousse

• 2 smoked trout
• 10 tablespoons butter, at room temperature
• 2 tablespoons lemon juice
• 2 tablespoons sour cream
• Salt and freshly ground white pepper to taste
• Toast bread or crackers
• Whitefish, salmon or sturgeon caviar or minced parsley for garnish

1. Remove skin and all bones from the trout.
2. Break the fish into chunks.
3. Place trout in the work bowl of a food processor along with the butter and lemon juice and process until it forms a fine, smooth puree.
4. The trout can also be mashed by hand and the butter worked in with a fork, but this is more tedious.
5. Add the sour cream and process briefly to blend.
6. Season to taste with salt and pepper.
7. Transfer to a crock or a bowl and serve with toast, bread or crackers or spread on triangles of toast or pumpernickel bread to form individual canapes and top each with a little caviar or parsely as garnish.
8. Refrigerate until ready to serve.

trout, butter, lemon juice, sour cream, salt, bread, whitefish

Taken from cooking.nytimes.com/recipes/1023 (may not work)