Three cheese balls
easy
40 mins
40 mins
Ingredients
- 100 g Pine nuts
- 3 packages (200 g each) Double cream cream cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 1 Shallot
- 1 (approx. 100 g) thick slice of cooked ham
- 1 Garlic clove
- 20 g dried tomatoes (in oil)
- 1/2 bunch Dill
- 125 g smoked trout fillet
- 1 TEASPOON dried parsley
- 1 TEASPOON dried chives
- 1 TEASPOON dried basil
- 1-2 TEASPOONS Tomato paste
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1-2 TEASPOONS Horseradish (from the jar)
- 6 paper cuffs, dill, basil, sweet paprika and lemon peel
Directions
- 1
Roast the pine nuts in a pan without fat until golden brown. Remove from the pan and allow to cool. Mix the cream cheese with the whisks of the hand mixer to a creamy mixture. Season with salt and pepper. Divide the cream cheese into 3 equal portions and place in a cool place. Peel the shallot and dice very finely.
- 2
Dice cooked ham very finely. Peel garlic and chop very finely. Drain tomatoes and chop very finely. Wash dill, dab dry and chop finely. Crumble trout fillets very finely. Mix 1/3 cream cheese, half of the pine nuts, parsley, chives, shallot and ham. Form two balls and turn them into the remaining pine nuts. Mix the second third cream cheese, garlic, basil, tomato paste, tomatoes and paprika. Also form two balls. Mix the remaining cream cheese, dill, trout, lemon peel and horseradish. Form two balls. Put the scoops in a cool place.
- 3
Form two balls and turn them into the remaining pine nuts. Mix the second third cream cheese, garlic, basil, tomato paste, tomatoes and paprika. Also form two balls. Mix the remaining cream cheese, dill, trout, lemon peel and horseradish. Form two balls. Put the scoops in a cool place. Serve in paper sleeves and garnished with dill, basil, paprika and lemon peel. Serve with Grissini
Nutrition Facts
240 kcal
2 g
21 g
9 g