Smoked Trout Mousse with Orange and Chives

For citrus zest, choose organic fruit if possible and be sure to scrub the fruit well to remove any wax or residue. Cut off only the thin, colored portion of the rind, taking care not to include the bitter white pith. You can use a zester, a tool designed to remove the zest in long, thin strips. A vegetable peeler or a paring knife can also be used, but these tools often produce pieces that are short but wide and need further slicing. Zest may be removed with the fine rasps of a handheld grater as well.Fromage blanc is a French-style fresh cheese made from cow's milk. Quark is the German version. Both are tangy and naturally low in fat and are increasingly available in well-stocked food stores. Small-curd cottage cheese or pot cheese may be substituted. If using the former, whirl briefly in a food processor to refine the texture.
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Customer Reviews for Smoked Trout Mousse with Orange and Chives
Review 1 for Smoked Trout Mousse with Orange and Chives
4 out of 5
4 out of 5
Anonymous
New York, NY
April 30, 2010
Would You Recommend? Yes
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Surefire hit
April 30, 2010
Everyone enjoys this with pre-dinner drinks. Cut down a bit on the fromage blanc and double the smoked trout for a perfect hors d'oevre.