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!

A white background with a white spoon with white asparagus puree, smoked trout and a dollop of sour cream. In the background three spoons with the same filling

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:

Ingredients amuse bouche asparagus mousse with smoked trout on a white background with text description

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.

Collage 4 steps Asparagus Mousse with Smoked Trout

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.

An elevated photo of three amuse-bouche spoons with asparagus puree, smoked trout and horseradish on a glass dish with a white background.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!