Smoked Trout Mousse

Name: Smoked Trout Mousse
Total time: 145 min
Yield: 4
Ingredients: 150 gram smoked trout; 1 tablespoon grated horseradish; 2 tablespoons dill; 125 ml whipped cream; 1 tablespoon butter; 100 gram fresh cranberries; 8 outings; 2 tablespoons fine cristalsugar

Ingredients

Directions

Finely chop the dill. Cut the trout into pieces. Puree the trout with horseradish, dill and some salt and pepper in the food processor.
Whisk in a bowl of whipped cream and spat the trout lightly. Leave the trout mousse covered for at least 2 hours in the refrigerator.
Halve the outings. Heat the butter in a small frying pan and spoon in the cranberries and onions. Sprinkle a little water over it.
Heat the cranberries and toppings covered for 4-6 minutes very gently, so they are cooked but do not break. Move the pan back and forth.
Sprinkle the sugar over the cranberries and onions and let the sugar melt.
Move the pan back and forth repeatedly until the cranberries and onions are covered with a shiny layer of sugar. Let them cool down on a plate.
Spoon a large loaf of rolforelle mousse in each glass and spread out the cranberries and onions. Garnish with a tuft of dill.