Appetizer

Crispy Sage & Smoked Fish Mousse Phyllo Cup with Burnt Leek Oil & Trout Roe

Name: Crispy Sage & Smoked Fish Mousse Phyllo Cup with Burnt Leek Oil & Trout Roe
Prep time: 20 min
Cook time: 42 min
Total time: 62 min
Yield: 2 servings
Ingredients: For the phyllo cups: 4 sheets phyllo dough (thawed if frozen); 4 tablespoons clarified butter or ghee, melted; 1 teaspoon finely chopped fresh sage leaves; pinch of fleur de sel; For the smoked fish mousse: 5 oz German smoked trout fillet (or high-quality cold-smoked trout), skinned and flaked; 3 tablespoons crème fraîche, cold; 2 tablespoons unsalted butter, softened; 1 teaspoon fresh lemon juice; ¼ teaspoon fine sea salt; pinch of white pepper; For the topping: 3 tablespoons crème fraîche; ½ teaspoon prepared horseradish (fresh if possible); ¼ teaspoon sherry vinegar; 2 tablespoons trout roe (or other delicate caviar); For the burnt sage leek oil: 1 young leek (white and pale green parts only), cut into 3-inch lengths and julienned into thin strips; ½ cup neutral oil (grapeseed or sunflower); 8–10 fresh sage leaves; pinch of smoked sea salt

An elegant, textural appetizer: phyllo pastry crisped to paper-thin shattering in butter and herb oil, molded into a small cup while warm. It's filled with a silken smoked fish mousse (German smoked trout), topped with a spoonful of crème fraîche infused with fresh horseradish, a scatter of trout roe, and finished with a drizzle of burnt sage-infused leek oil. A vegetable shard of crispy-fried leek green adds height and visual drama. Entirely original, sophisticatedly composed.

1221cal per serving 23gprotein 29gcarbs 114gfat 20min prep 42min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this