Trout mousse dumplings on radicchio-cucumber salad

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
4 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 4 packs (175 g each) smoked trout fillets
  • 3 TABLESPOONS Fresh cream
  • 1/2 TEASPOON Horseradish (glass)
  • 100 g Whipped cream
  • 1/2 bunch Spring onions
  • 4 TABLESPOONS Balsamic vinegar
  • 4 TABLESPOONS Olive oil
  • 1 Head radicchio salad
  • 1 Cucumber
  • 1/2 bunch Chives
  • 7-10 Tbsp coarse pepper

Directions

  1. 1

    Finely puree trout fillets, crème fraîche and horseradish with the chopping stick of the hand mixer. Whip the cream until stiff and fold into the trout mousse.

  2. 2

    Clean and wash spring onions and cut into fine rings. Mix vinegar and 2 tablespoons of water. Fold in the oil and mix with the spring onions. Wash the lettuce leaves, drain and pluck into bite-sized pieces.

  3. 3

    Cut the cucumber lengthwise into thin strips with the peeler. Mix the vinaigrette with the salad and the cucumber.

  4. 4

    Wash the chives, shake dry and cut into fine rolls. Form trout mousse with 2 tablespoons into dumplings and arrange on the salad. Sprinkle with chives and coarse pepper.

Nutrition Facts

KCAL
450 kcal
CARBS
5 g
FATS
29 g
PROTEINS
40 g