Smoked fish cream on bread chips

Name: Smoked fish cream on bread chips
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 150 g smoked trout fillets; 1 coated Tsp Horseradish (glass); 1 TABLESPOON Schmand; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Butter; 16 discs (5 g each) Wholemeal baguette; 5 TSP Trout caviar; 1-2 stem(s) Dill

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

150 g smoked trout fillets
1 coated Tsp Horseradish (glass)
1 TABLESPOON Schmand
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Butter
16 discs (5 g each) Wholemeal baguette
5 TSP Trout caviar
1-2 stem(s) Dill

Directions

1
Cut part of the trout fillets into 16 very small rhomboids/pieces for garnishing. Puree the trout fillets, horseradish and sour cream in the universal chopper. Put the trout puree in a bowl. Whip cream until stiff and fold into the puree. Season trout cream with salt and pepper and chill for approx. 30 minutes.
2
Heat butter in a pan, toast bread slices on both sides and season with salt. Pour the cream into a piping bag with a perforated spout and squirt it onto the cold bread chips. Wash the dill and dab dry. Garnish the trout cream with some caviar, trout and dill tips
3
30 minutes waiting time