Paleo Smoked Trout Mousse

Paleo Smoked Trout Mousse

Last weekend my husband asked what we should have as a starter for Christmas Day dinner. As we got married earlier this year we decided that it would be lovely to spend our first Christmas as newlyweds together (with Tilly too of course) before heading off later in the week to see both our families for more festive celebrations. Because my mother always serves smoked trout or smoked salmon on Christmas Day I thought it would be nice to bring both fish flavours together in one for our Christmas starter, with a smoked trout mousse wrapped in smoked salmon. This looks impressive, is fun to make and tastes even better. Served with a thick slice of multi seed and nut bread and some avocado this really is the perfect Christmas starter, light, tasty and simple. It’s easy to make a few days in advance and then pop in the fridge until the big day or the freezer for a later date.


What you need:

To make 4 medium salmon wrapped parcels or 2 ramekins of mousse 

*100g Smoked Trout Flakes (I bought a delicious pack from Waitrose)
*50g Smoked Salmon
*1/2 Lemon
*3 Sprigs of chives
*2 Sprigs of dill leaves
*1/2 Cup Coconut milk
*1 Tbsp Coconut oil, melted
*1 Pinch sea salt
*1/2tsp Pepper


  • In to a food processor / blender, place all ingredients plus juice of half a lemon and blitz for 2 -3 minutes until smooth and creamy
  • (OPTION 1) Pop in to ramekins with some chopped chives and serve straight away or freeze until needed
  • (OPTION 2) Now place some cling film over a cupcake mould
  • Line with smoked salmon (in lengths)
  • Add in 1 tbsp of trout mousse and begin to cover back up with smoked salmon
  • Add more smoked salmon over the top if needed
  • Wrap tightly with cling film and place in the fridge for at least 2 hrs to chill
  • Serve with homemade seed bread and avocado as a perfect Christmas dinner starter



















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