Asparagus Mousse with Smoked Trout
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!
Equipment
- Food processor with knife
- Hand Mixer
- amuse spoons
- Asparagus pot
Ingredients
- 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
- parsley
Ingredients you need per step are listed below the step in Italic
Instructions
- 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
NOTES
1. Asparagus - I used white ones because these are the most popular in the Netherlands (and Germany). But it’s alright 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.
2. 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.
3. 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.
4. Storage
- Refrigerator - You can store the amuse-bouche for a day covered.
- Freezer - You can’t freeze this.
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