200 g smoked trout
190 g cream cheese
1 tbsp lemon juice
1 tsp grated lemon zest
20 cucumber slices
Cayenne pepper and paprika to taste
Liquefy cream cheese with trout, pepper and the juice and lemon zest until well blended.
Pour the mixture into a pastry sleeve.
Spread the mousse on cucumber slices and sprinkle with paprika.