Recipe courtesy of Food Network
Save Recipe Print
15 min
15 min
3 1/2 dozen



Remove skin and bones from the trout. Place cleaned trout in the bowl of food processor and chop until very fine. With the machine running, add cream, pepper, lemon juice and horseradish.

Transfer mixture to a bowl and add cream cheese. Blend until well combined and smooth. Using a rubber spatula, press mixture through a fine sieve to remove any lumps. Refrigerate until ready to use.

Cut trimmed party pumpernickel in half, on the diagonal. Using a pastry bag fitted with a decorative tip, pipe 1 teaspoon mousse onto each bread triangle.

Garnish with sprig of Italian parsley.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Pan-Fried Trout

Recipe courtesy of Anne Burrell

Smoked Salmon

Recipe courtesy of Alton Brown

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Smoked Salmon Dip

Recipe courtesy of Ina Garten

Chocolate-Avocado Mousse

Recipe courtesy of Giada De Laurentiis

Smoked Salmon Deviled Eggs

Recipe courtesy of Ina Garten

Oklahoma Joe's Smoked Brisket Flat

Recipe courtesy of Jeff Stehney

Dirty Rice with Smoked Sausage

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Latest Stories