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In food processor or blender combine trout, dill, olive oil, balsamic and hot pepper sauce and process until smooth. With machine running, slowly add whipping cream and process until smooth and creamy. Blend in tomato paste.
Spoon mousse into serving dish, cover and refrigerate for at least an hour. Serve on crackers.

Prep: 10 minutes
Chill time: 1 hour
Makes:  1 ½ cups