Smoked Trout Mousse

Another great party primo treat, posted for a friend.

12 ounces smoked trout fillet
6 tablespoons sweet butter, softened
1 granny smith apple, peeled, cored, and roughly sliced
1/2 small red onion, peeled and roughly sliced
the zest of 1 lemon
2 tablespoons freshly sqeezed lemon juice
2 tablespoons brandy or Cognac
freshly cracked pepper to taste

In a food processor fitted with a steel blade, process the trout with the butter until the two are blended but the trout is not pureed. Add the remaining ingredients and process until smooth. Taste the mousse, adding a few drops more of lemon juice and/or cracked pepper if it pleases.

Turn the mousse into a small crock or serving bowl, cover it with plastic wrap, and let it mellow in a cool place for several hours before serving with thinly sliced, just-grilled bread.