Smoked Trout Mousse

December 5, 2025

Jill Melton

This appetizer by Chef Margot McCormick of Cafe Margot was served at our Farm Dinner at the Frist Museum honoring the Farm to Table Impressionist exhibit in January 2025. This recipe was inspired by the painting The Haystack, 1891, by Claude Monet,

Local Bucksnort trout was smoked and mixed with cream cheese, sour cream and spices for a luxurious dip. Chefs topped it with a “haystack” of shoestring potatoes to celebrate Monet’s iconic canvas in the nearby gallery.

Ingredients

1 pound cream cheese (softened)

1 ½ pounds smoked fish, flaked and off the bone

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon chopped fresh dill, parsley

2 tablespoons finely chopped red onion

3 tablespoons lemon juice

2 teaspoons whole grain mustard

1 teaspoon smoked paprika

Salt and freshly cracked pepper

Preparation

Combine all ingredients in a bowl and mix thoroughly. Top with shoestring potatoes and serve with fresh vegetables.