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Makes 60
2- 8oz. package cream cheese, room temperature
2 tablespoons prepared horseradish, drained
4 chopped scallion, green part included, finely chopped
1/2 cup fresh dill, minced
2 teaspoons fresh lemon juice
salt and pepper to taste
16 ounces coarsely flaked smoked trout, remove skin and tiny bones
2 fresh artichokes
2 lemons
Combine first 7 ingredients, place in a pastry bag fitted with a large tip, refrigerate.
In a large pot place artichokes, cover with water, add juice of 2 lemons and also the squeezed lemons. Place a weight on artichokes (plate or bowl) bring water to a boil, turn heat down to a soft boil and cook artichokes to fork tender in the heart section, approximately 45 minutes. Drain and allow to cool. Pull away several of the outer most leaves and discard. Separate the remaining leaves.
Using pastry tube, place about 1 Tablespoon of the mousse on the tip of the artichoke that contains part of the heart (the rest of the leaf is inedible, but acts as a holder for the presentation). Place on tray, cover with plastic wrap and refrigerate. May be made one day ahead.
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