ShoppingCart $0.00
  • Trout mousse cones for little elvesfrom Alexandra Diaz and Geneviève O'Gleman
Trout mousse cones for little elves

Trout mousse cones for little elves from Alexandra Diaz and Geneviève O'Gleman

Appetizers | Easy | 20 minutes
Appetizers
Easy
Read mode Print

Recipe details

Ingredients

Cones

Trout mousse

Shop ingredients
Add to List

Directions

  1. Preheat oven to 180°C (350°F). Place the rack in the middle of the oven. Line a baking sheet with parchment paper. 
  2. Shape 30 won ton covers into cones on a work surface. Use a little olive oil to help glue the seams. 
  3. Shape 30 aluminum foil cones the same size as won ton cones. Insert foil cones inside won ton cones so they hold their shape while baking.
  4. Brush cones with olive oil using a kitchen brush. 
  5. Lay cones on baking sheet and bake 15 minutes, or until golden brown and crispy. Set aside to cool.
  6. While cones are baking, place trout on a plate and cook in microwave for 2 minutes, or until fish flakes easily with a fork. 
  7. Finely chop shallot in a food processor. Add cream cheese, ricotta, lemon zest and juice, dill, trout fillet, and purée until smooth. Season generously with pepper and season with salt. Blend again. 
  8. Fill cones with trout mousse. Refrigerate until ready to serve.

Variation
You can also serve the mousse on crackers or toasted baguette slices.

Recipes to discover

Shrimp and pine nut cocktail bites
Prep time 15 minutes
Cook time 5 minutes
Shrimp and pine nut cocktail bites
Smoked salmon bites with pear purée
Prep time 15 minutes
Cook time 10 minutes
Smoked salmon bites with pear purée
Tender trout and cheese tempura bites
Prep time 15 minutes
Cook time 10 minutes
Tender trout and cheese tempura bites
Show More

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more