Asparagus Mousse Amuse Bouche

This asparagus mousse amuse bouche topped with delicate cold smoked trout and dill makes an elegant dish for dinner parties.

If you're hosting a dinner or party and are looking for restaurant-style amuse bouche ideas to make at home, try this light and creamy asparagus mousse. Delicately flavoured with lemon and dill, it's served with a deliciously rich cold smoked trout garnish that perfectly compliments the mousse. A perfect light starter or canape idea for spring, it's one of my favourites.

Making a mousse can seem arduous as it has several steps, but the final result is worth it and the best thing about this asparagus mousse amuse bouche is that you can make it in advance.

I love a make ahead starter and this is the perfect asparagus appetizer recipe for spring parties to serve alongside some classy cocktails. Serving a cold starter you can make in advance gives you more time to spend with guests and means your mis en place isn't packed full of last minute cooking tasks.

This asparagus mousse amuse bouche with smoked trout and dill is best in springtime when asparagus is in season and fresh.

I often serve asparagus mousse as a starter for spring dinner parties followed by lamb rump or salmon en croute - it is light enough to not fill guests up and tastes elegant and refined. I like to give guests these spicy parmesan biscuits to nibble on during a drinks reception too, they're another dinner party recipe I can't do without. And these dessert recipes will finish off your meal in style.

Jump to:

• Ingredients
• How to make mayonaisse
• Instructions for asparagus mousse
• Wine pairing
• Plating tips for an amuse bouche
• Substitutions and variations
• Equipment
• Storage
• Top tip
• Asparagus Mousse Amuse Bouche
• Food safety

Instructions for asparagus mousse

Making an asparagus mousse amuse bouche has several stages and can be time consuming, but the benefit is that it can be made in advance as it needs time to chill and set.

Cut the asparagus spears into small one inch long pieces.

Bring a saucepan of salted water to a rolling boil and prepare a mixing bowl filled with ice-cold water.

Blanch the asparagus spears in boiling water for 3-4 minutes and then remove them to the ice bath to halt the cooking process.

Reserve the cooking water and 10 of the asparagus tips.

Blend the rest of the asparagus spears in a liquidiser with the dill, using a little of the cooking water to help get it going if needed. We need the asparagus puree to be very smooth. Season with salt and pepper.

Whip the cream until it is thick and gloopy.

Whisk the egg white until it is opaque white and has stiff peaks.

Add three tablespoons of water to a small glass or jug and pour the powdered gelatin into it. Place the glass or jug into a saucepan with a small amount of hot water to help the gelatin powder dissolve into the water.

Now make your asparagus mousse by stirring the lemon juice, gelatin and mayonnaise into the blended asparagus mixture.

Fold the whipped cream and then the meringue into the asparagus mousse mixture until it is fully combined. You may need a pinch more salt as cream always impacts the salt levels of a dish.

Pour the asparagus mousse mixture into small serving glasses and leave to set in the fridge for at least 2-3 hours.

Cut narrow strips of cold smoked trout and curl into a rose shape.

Garnish the asparagus mousse amuse bouche with a cold smoked trout rose and an asparagus tip and top with a sprig of fresh dill.

The asparagus mousse amuse bouche can be served immediately or kept in the fridge until you are ready.

Wine pairing

A great wine to serve with asparagus mousse would be a sharp and powerful Sauvignon Blanc. Asparagus is quite a hard flavour to pair wine with as it's quite acidic so needs something that stands up to it.

Plating tips for an amuse bouche

As this is an amuse bouche or small elegant starter for a fine dining experience at home, I like to serve this asparagus mousse in dainty glasses or even espresso cups. It is intended to be just a few bites, so keep the serving dish small.

Substitutions and variations

Here are some ways to make this asparagus mousse amuse bouche suit you.

• Herbs - instead of dill, try mint for a fresh alternative.
• Smoked fish - if you cannot find smoked trout, this recipe will work with smoked salmon instead.
• Dairy free - try using an oat cream. Coconut cream may also work, but it could overpower the asparagus flavour.
• Gelatin - another setting agent like agar agar could be used in place of gelatin.

Love asparagus? Try this asparagus and crispy prosciutto quiche, or this comte cheese and asparagus tart.

Equipment

You will need the following equipment to make this asparagus amuse bouche.

• Four mixing bowls
• Large saucepan
• Food processor or liquidiser
• Electric whisk
• Knife (I use Robert Welch)

Storage

Store any leftovers in the fridge, they'll be fine for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

To get this asparagus mousse amuse bouche extra smooth, push the blended asparagus through a sieve - but don't use a sieve with too fine mesh as it simply won't go through! This conical strainer is good.

Food safety

As this asparagus mousse recipe contains raw eggs, check that the eggs you use are from chickens vaccinated against salmonella. In the UK, the box should have the British Lion stamp which ensures this.