Gnocchi from smoked trout mousse with almond puff pastry stars on a bed of salad
very easy
35 mins
35 mins
Ingredients
- 4 discs (à approx. 12 x 12 cm; à 50 g) deep-frozen puff pastry
- 3 Tomatoes
- 1 small red onion
- 3 TABLESPOONS Olive oil
- 1 TABLESPOON light balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g smoked trout fillet
- 1 TEASPOON Cognac
- 60 g Double cream cream cheese
- 25 g Almonds with skin
- 2 TEASPOONS Sea salt
- 1 package (100 g) Baby Leaf salad mix
- 3 Stem(s) Dill
- baking paper
Directions
- 1
Place puff pastry sheets next to each other and allow to thaw. Wash and quarter the tomatoes, cut out the seeds and cut the flesh into small cubes. Peel onion and cut into fine cubes. Mix tomatoes, onion, olive oil and vinegar, season with salt and pepper
- 2
Finely puree fish with cognac in a universal chopper, stir in cream cheese, season with salt and pepper. Chop the almonds finely. Cut out 1 large star (8.5 cm Ø) and 3 small stars (4 cm Ø) from each puff pastry slice. Place the stars on a baking tray lined with baking paper, brush with water and sprinkle with almonds and sea salt. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes until golden brown. Take out and let cool down
- 3
Wash and drain the salad. Wash the dill, shake dry and chop except for something to garnish. Place a mousse dumpling on each large star, using 2 teaspoons, and arrange on plates with the salad, tomato salad and the remaining small stars. Garnish with dill and sprinkle
Nutrition Facts
380 kcal
20 g
29 g
9 g
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