Trout Mousse and Radish Sandwiches
Serves: 12
  • 1½ tablespoons water
  • 1 teaspoon unflavored gelatin
  • 4 ounces smoked trout
  • ½ cup sour cream
  • 1 tablespoon prepared creamy horseradish
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon heavy whipping cream
  • ⅛ ground white pepper
  • 12 very thin slices whole wheat bread
  • 36 very thin slices radish*
  1. In a small bowl, stir together 1½ tablespoons water and gelatin. Let sit until gelatin dissolves.
  2. Remove and discard trout skin. Using a fork, flake trout into pieces.
  3. In the work bowl of a food processor, pulse together trout, gelatin mixture, sour cream, horseradish, dill, lemon zest, whipping cream, and pepper until combined. Transfer trout mousse to a container and refrigerate until cold and firm, at least 6 hours.
  4. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  5. Using a serrated bread knife, trim and discard crusts from bread slices. Cut bread slices into 24 (2½×1-inch) rectangles. Place bread rectangles onto prepared baking sheet.
  6. Bake until firm and crisp, 7 to 10 minutes. Let cool completely.
  7. Place 3 radish slices on each of 12 bread rectangles, overlapping slices.
  8. Transfer cold salmon mousse to a piping bag fitted with a large open-star tip (Wilton#1M). Pipe mousse in a scrolled shell pattern on top of radish layer.
  9. Cover each with a remaining bread rectangle. Serve within 1 hour.
*We used a Kyocera adjustable mandoline.
Recipe by TeaTime Magazine at