Instructions: In a small saucepan, melt the butter and saute the shallots for 4 to 6 minutes or until browned. In a medium-sized bowl, combine the sauteed shallots, cream cheese, trout, lemon juice, wine, dill, salt, and black pepper and mix together with an electric mixer on low speed until well blended. Chill.

Serve the chilled trout mousse on the crackers with the Dill Vin Blanc Sauce on the side.

YIELD: 10 TO 12 APPETIZER SERVINGS

Dill Vin Blanc Sauce:
In a medium-sized saucepan, melt the butter and saute the onions for 3 to 5 minutes or until translucent. Stir in the wine, rosemary, thyme, black pepper, lemon juice, and clam juice and bring to a medium boil. Reduce by one-third. Strain the onions and herbs and discard. Return the liquid to the saucepan. Stir in the cream and bring to a slow boil, stirring constantly. Add the cornstarch mixture to thicken and continue to stir.

Add the dill and cook for 1 minute more. Remove from heat and serve.

Makes about 2 cups.

TREVILIANS, VIRGINIA

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