This Amuse Bouche with Asparagus Mousse and Smoked Trout is easy to prepare and got such a great flavor. This spoon appetizer is creamy, salty, and got a zing. Everyone will be surprised (in a good way) and need more!
Asparagus Mousse with Smoked Trout
I love to start a dinner with an amuse-bouche. And on this blog, you can find several: a delicious duck breast amuse-bouche, a vegetarian goat cheese, pecan amuse-bouche, and a delicious smoked salmon with arugula appetizer.
And this time, in asparagus season, I prepared a creamy asparagus mousse and topped it with smoked trout and horseradish cream—a lovely combination that is very tasty. I served them at Easter dinner, but you can eat this mousse any time you want. It’s an elegant entrée.
What do you need for an Asparagus Mousse with Smoked Trout appetizer?
To prepare this Amuse Bouche of Asparagus Mousse with Smoked Trout, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Asparagus - I used white ones because these are the most popular in the Netherlands (and Germany). But it’s all right to use green asparagus. They are equally delicious for this amuse-bouche. If you can’t get fresh asparagus, you could opt for canned ones.
- Gelatin - A gelling agent used for the mousse. You can buy it as sheets or as gelatin powder. Start by softening the gelatin in the water. And then you’ve got to dissolve it in a hot liquid. It doesn’t matter for the result which sort of gelatin you use.
- Cream - Use heavy cream, unsweetened
- Parsley - gives a freshness to the amuse-bouche.
- Smoked trout - this fish has got a very soft and delicate taste. And that’s why many people like it. If you can’t get it or don’t like it, you can also replace it with smoked mackerel or salmon.
- Sour cream and horseradish the flavor of horseradish is sharp and resembles the intensity of mustard. Would you do that straight on your dish? It could be too intense. Instead, by mixing it with the sour cream, you get a slightly spicy taste that combines nicely with the trout. If you want more sharpness, add another half teaspoon of horseradish.
How to prepare an Amuse-Bouche with Asparagus Purée
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Cook the asparagus in a high pan with a small amount of water (about 1 inch) until done. The asparagus are done when you can easily pierce a knife into the top, usually between 5 and 12 minutes (thick asparagus). Drain, put back in the pot and put the lid back on. Let the asparagus stand for the same amount of time you cooked them in the water. Puree the asparagus in a kitchen machine.
- Put the asparagus purée in a saucepan and heat until it’s warm. Take the gelatin and dissolve it into the hot purée. Let it cool for 15 minutes. In the meanwhile, whip the cream and mix through the asparagus. Put mousse on serving spoons and let them stiffen in the fridge.
- Mix the sour cream with the horse radish. Put in a piping bag and store in the refrigerator until use.
- Add a piece of smoked trout on top of the asparagus mousse. Pipe some sour cream mixture on top.
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- Food processor with knife
- Hand Mixer
- amuse spoons
- Asparagus pot
- 3 oz. Asparagus peeled with a vegetable peeler and sliced 1 inch from the bottom (remove the ends of the asparagus)
- ½ teaspoon gelatin powder 2 grams, 1 sheet, soaked in water
- 2 tablespoons cream
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 oz. Smoked trout fillet
- 2 tablespoons sour cream
- 1 teaspoon horseradish
Ingredients you need per step are listed below the step in Italic
- Cook the asparagus in a high pan in a layer of water of about 1 inch (2 cm). The asparagus are done when you can pierce a knife easily through the top of the asparagus. The time will be between 5 mins (thin asparagus) and 12 mins (thick ones).3 oz. Asparagus
- Drain the asparagus and let them stand with the lid on (keeping the same time as the cooking time).
- Put the asparagus in a kitchen machine and puree until smooth.
- Heat the asparagus puree in a saucepan until it’s hot (it doesn’t have to cook). Add the gelatin and dissolve.½ teaspoon gelatin powder
- Let the asparagus mixture cool for 15 minutes.
- Beat the cream with salt and pepper until stiff. Mix through the asparagus mixture.2 tablespoons cream, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper
- Put a tablespoon of asparagus mousse on a spoon (or an amuse plate). Let it stiffen for 30 minutes in the fridge.
- In a small bowl, mix the sour cream with the horseradish. Put in a piping bag and store in the refrigerator until use.2 tablespoons sour cream, 1 teaspoon horseradish
- Take a spoon, add a small piece of smoked trout on top, and pipe a dot of horseradish cream.2 oz. Smoked trout fillet
- Garnish with some parsley and serve.parsley
- Refrigerator - You can store the amuse-bouche for a day covered.
- Freezer - You can’t freeze this.