Smoked trout gnocchi on salad

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Peel and finely dice the shallots. Wash the dill, shake dry, pluck flags from the stalks and cut finely except for a little garnish. Whip 100 g cream until stiff

2. 2

   Finely puree trout fillets, shallots and crème fraîche with a hand blender. Season to taste with salt, pepper and dill. Squeeze the gelatine and dissolve. Add 1 tbsp. cream to the gelatine and mix. Add the mixed gelatine to the rest of the cream and stir quickly. Fold in the cream and chill for approx. 2 hours until the mousse is firm.

3. 3

   Clean the salad, wash, shake dry, lightly tear the leaves. Wash lemon hot, grate dry and cut peel into fine strips with a zest ripper. Chop the zest. Halve lemon, squeeze juice from 1 half, cut remaining half into slices. Wash, clean and finely dice the tomato. Mix 100 g cream, lemon juice, sugar and salt

4. 4

   Form the mousse into dumplings with a tablespoon. Arrange salad and gnocchi. Drizzle with dressing, sprinkle with tomato pieces and lemon zests, garnish with lemon wedges and dill flags

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
250 kcal

CARBS
5 g

FATS
19 g

PROTEINS
14 g