Smoked trout mousse on pumpernickel

Name: Smoked trout mousse on pumpernickel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

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
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
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
Drizzle salad with vinaigrette.