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Smoked Atlantic Snapper Mousse


Swordfish, Georges Bank Scallops, Yellow Tail, Atlantic Snapper, Skate and Day Boat Shrimp

Tuile topped with Smoked Atlantic Snapper Mousse and Tender, Succulent Scallop

The Recipes!

Smoked/Grilled Atlantic Red Snapper Mousse

Grill or smoke Red Snapper until it flakes off the bone easily in a pan fashioned from aluminum foil (see video).
Use 6 Oz of the snapper added to 8 oz. of whipped cream cheese, juice of 1/2 of lemon, 1/2 teaspoon of lemon zest, 1/2 of a teaspoon of Herbs De Provence and sea salt and fresh cracked pepper to taste. Blend by hand as a processor will blend the mixture too much, and it will not have any character.

Tuile For The Mousse

1/3 cup of flour
2 large eggs
2 1/2 tablespoons of butter
1/2 teaspoon of sea salt
1/2 cup of blended cheeses of shredded asiago and cheddar

Blend together in a bowl, chill in the refrigerator for at least an hour (even over night – to give you more free time the day of the recipe).
Place a heaping teaspoon on a cookie sheet lined with parchment paper that is well buttered and cook on 350 for about 25 minutes or until lightly golden brown.
Place cooled tuiles on platter with grilled snapper mouse, as well as some rustic stone-ground crackers on which to spread the mousse on.

The Seafood!!

As you noticed, I had swordfish, scallops, shrimp, yellow tail, red snapper (thanks to my friends Dae and Jake Pickerelle!) and skate. I tossed all of the above in extra-virgin olive oil, sea salt, fresh cracked pepper and Hers De Province to flavour. This can be slowly smoked and partially grilled on a wood and charcoal fire. Just remember that it should be grilled/smoked on aluminum foil until firm but not over-done!!!
Would you care for a lobster?(!) Just place it on a covered grill with the rest of your seafood at about 300 degrees for about 20 minutes. The beauty of this method of cooking is that the lobster will simmer in it’s own juices and be far tastier than all other methods. It will take longer than your fish – so take the fish of the smoker/grill and leave the lobster on a bit longer.


Smoked Swordfish with Herbs De Province and Coarse Sea Salt




Author deniebernier

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Join the discussion 2 Comments

  • Anthony L says:

    It was nice meeting you at the Jacques Pepin booksigning in CT. I hope the photos came out OK.
    Your website looks great and I look forward to trying one of your recipes.

    • deniebernier says:

      Hello Anthony!
      It was great chit-chatting with you as well! I will forward the pictures to you tomorrow – they came out well!!
      Talk to you later!

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