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Smoked Trout and Avocado Mousse in Endive


Use a pastry bag to pipe the silky avocado mousse into the endive leaves for a beautiful presentation.


  • 1 Hass avocado

  • 2 teaspoons fresh lemon juice

  • Kosher salt and freshly ground pepper

  • 20 endive leaves

  • 3 ounces flaked smoked trout

  • 1 scallion, thinly sliced (for garnish)


  1. Pulse avocado with lemon juice until smooth. Season with salt and pepper. Transfer mousse to a pastry bag fitted with a small round tip. Pipe mousse into endive and flake trout onto them. Garnish with scallion.