Prep: 10 minutes

Chill time: 1 hour

Makes: 1 ½ cups

½ lb. smoked trout fillets
2 tbsp. chopped fresh dill
3 tbsp. Dill Olive Oil
1 tsp. Sicilian Lemon Balsamic
dash of hot pepper sauce
½ cup whipping cream
1 tbsp. tomato paste

In food processor or blender combine trout, dill, olive oil, balsamic and hot pepper sauce and process until smooth. With machine running, slowly add whipping cream and process until smooth and creamy. Blend in tomato paste.

Spoon mousse into serving dish, cover and refrigerate for at least an hour.