A fantastic trout farm in Star Prairie, Wisconsin, often supplies us with delicious smoked trout. This is one way we use it. This mousse is delicate but easy to make and can be prepared hours before you need it. It is pretty when piped out of a pastry bag into ramekins or served in a bowl garnished with freshly chopped parsley or herbs. This recipe works with most smoked fish.

Makes 2 cups.

INGREDIENTS

• 1 1/2 cups cleaned, smoked trout or salmon
• 1/2 cup cream cheese or Neufchdtel
• 2 tablespoons half and half
• juice of 1/2 lemon
• 1 tablespoon chopped fresh herbs, such as basil, marjoram, or chives (use one or a combination)
• black pepper to taste
• 2/3 cup heavy cream
• assorted breads, crackers, or fresh vegetables

INSTRUCTIONS

1.  Grind the fish, using a food grinder or a food processor.
2.  Combine fish, cream cheese, and half and half in food processor or with a mixer until smooth and creamy.
3.  Add lemon juice, herbs, and pepper. Blend until well mixed.
4. Whip cream in a separate bowl until stiff. Place fish mixture in a bowl, and fold in whipped cream.
5. Serve with bread, crackers, or vegetables.