We had company for dinner last night and I served my favorite hors-d'oeuvre, smoked trout mousse (in this case, smoked salmon because the market didn't have the trout)

Smoked Trout Mousse on Cucumber Slices (or Crackers)

Smoked whitefish or mackerel can be substituted for the trout (or smoked salmon...the drier kind - comes in 4 oz. vacuum packages)

1 four ounce piece smoked trout
2 tbsp heavy cream (I used half and half)
freshly ground black pepper
1 tbsp fresh lemon juice
1 tbsp fresh or prepared grated horseradish
8 oz. cream cheese, at room temp
a bit of Vermouth at the end of mixing

Hothouse cucumber cut in 1/4" or less slices, or crackers (I used Asian Gourmet Seaweed Flavor Rice Crackers from Harris Teeter)

1. Remove skin and bones from the trout. Put the flesh into the bowl of a food processor and chop until very fine. With the machine still running, add the cream in a steady stream. Add the pepper, lemon juice, and horseradish. (Salt is in the original recipe but I think the fish adds enough salt)

2. Add the cream cheese to the processor and process until very smooth, stopping to clean sides with a spatula so all gets mixed. Add the vermouth just before you've finished mixing...maybe a tbsp?

3. Using a pastry bag fitted with a decorative tip, pipe 1 tsp mousse onto the center of each cucumber slice. Best to use a disposible bag. (I added more than a tsp!)

Original recipe from Martha Stewart's Hors D'oeuvres Handbook - with some changes. A friend gave me the hint about the Vermouth. Really makes a difference.