Smoked trout mousse on pumpernickel

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3.3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 50 g smoked trout fillet
  • 60 g Fresh cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Lemon juice
  • 2 stem(s) Dill
  • 20 g Wild cranberries in their own juice
  • 20 g Trout caviar
  • 12 (à 10 g) Pumpernickel Thaler
  • 60 g Lamb's lettuce
  • 50 g cherry tomatoes
  • 2 TABLESPOONS White wine vinegar
  • 1 pinch Sugar
  • 2 TABLESPOONS Oil

Directions

  1. 1

    Puree the trout fillets and crème fraîche. Season with salt, pepper and lemon juice. Wash the dill, dab dry and pluck flags from the stems. Drain the cranberries. Spread trout mousse on the pumpernickel thalers and garnish each 4 thalers with cranberries, dill flags and trout caviar.

  2. 2

    Clean, wash and drain the lamb's lettuce. Wash, dry and quarter the tomatoes. Season vinegar with salt, pepper and sugar. Gradually add the oil. Arrange pumpernickel, lamb's lettuce and tomatoes.

  3. 3

    Drizzle salad with vinaigrette.

Nutrition Facts

KCAL
180 kcal
CARBS
12 g
FATS
11 g
PROTEINS
7 g

Categories & Tags

Appetizer