Smoked trout mousse

James Martin's smoked trout mousse is quick to make and is a combination of flaked fish, creamed horseradish, double cream and lemon
By James Martin
Smoked trout mousse
  • Rating:
  • Serves: 4-6
  • Prep Time: 5 minutes
  • Effort: easy



  • 400 g smoked trout
  • 2 tsp creamed horseradish, optional
  • 3 tbsp double cream
  • 1 squeeze lemon juice
  • 1 pinch of black pepper

Tips and Suggestions

This smoked trout mousse is great to make ahead of a dinner party or Christmas dinner. Just prepare as instructed and leave in the fridge until needed.

The mousse will keep in the fridge for 2 days.


1. Flake the smoked trout and place in a mixing bowl with the creamed horseradish, if using, and the double cream. Mash with a fork until well mixed add a squeeze of lemon juice and season to taste with some salt and freshly ground black pepper.

2. Serve with hot buttered toast.

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