The second appetizer I have in store for you guys, is a delicious beetroot mousse with smoked trout and granny smith apple. I’ve made this appetizer for my family and my colleagues and received nothing but compliments. The combination of the sweetness and softness of the mousse with the sour crunchy apple makes a perfect match for that delicious trout!
It requires a bit more ingredients than the salmon roll-ups, but it is well worth the effort! For example, this recipe requires pekmez, which is a turkish molasses-like syrup that adds a very unique flavor to your mousse. The one I used was made from grapes so If you really can’t find any pekmez, try replacing it with a bit of grape juice or syrup.
Makes: 40 spoons
- 2 large cooked beetroots
- 125 g greek yoghurt
- 5 walnuts
- 1,5 tablespoon of pekmez (or grape juice if you can’t find pekmez)
- 1,5 tablespoon of pomegranate juice
- 1 small clove of garlic
- 125g smoked trout (about 2 trouts)
- 2 granny smith green apples
Beetroot mousse: Crush the walnuts along with the garlic and a pinch of salt and pepper in a small bowl. Once everything is as crushed as possible, add it to the blender along with the cooked beetroots. Chop it all up as as much as possible cause you really don’t want your mousse to have chunks in it. Now stir in the yoghurt and add your pekmez and pomegranate juice.
You can make the mousse in advance, but you should obviously not cut your apple and trout long before you intend to serve this recipe. When you’re ready to serve your appetizer, simply take out your spoons, add a teaspoon (or 2 depending on how big your appetizer spoons are) of the mousse and cut up your apple in small slices and put one slice on top of your mousse. Cut your trout up in pieces of around 1-1.5 cm and add it on top of the apple.