Trout mousse with frisée salad
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 4 smoked trout fillets (approx. 250 g)
- 3 TABLESPOONS Fresh cream
- 1/2 TEASPOON Horseradish (from the jar)
- 100 g Whipped cream
- 6 discs Toast
- 7-10 Tbsp several frisée leaves
- 8-10 cherry tomatoes
- 7-10 Tbsp Dill
Directions
- 1
Finely puree trout fillets, crème fraîche and horseradish with the chopping stick of the hand mixer. Whip the cream until stiff and fold into the trout mousse. Roast the bread and use a round cookie cutter (4 cm Ø) to cut 2 circles from each slice of bread.
- 2
Pour the trout mousse into a piping bag with a star-shaped spout and squirt onto the bread. Wash the lettuce leaves, drain and pluck into bite-sized pieces. Wash and quarter the tomatoes. Arrange frisée, bread and tomato quarters on a plate.
- 3
Wash the dill, cut finely and sprinkle over the top.
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