Smoked Trout Mousse

Smoked Trout Mousse
10 Mins
Prep time
10 Mins
Cooking time
Serves 8

What you need

  • 250g PHILADELPHIA Block Cream Cheese, cubed, softened
  • 200g smoked trout
  • 1/2 cup light sour cream
  • 1/4 cup chopped chives
  • 1/4 cup parsley leaves
  • 1 tablespoon lemon juice
  • Finely grated rind of 1/2 lemon
  • Dash of Tabasco
  • 3 egg whites
  • Crispy pita crisps and green salad, to serve

How to make it

  • PROCESS PHILLY, trout, sour cream, herbs, lemon juice, rind and tabasco in a food processor until well combined.
  • BEAT egg whites with an electric mixer until stiff peaks form. Gently fold through the PHILLY mixture. Spoon between 8 individual serving glasses and refrigerate for 1 hour or until set.
  • SERVE with pita crisps and salad.