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Dori
Smoked Trout Mousse
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Ingredients
Directions
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Finely chop the dill. Cut the trout into pieces. Puree the trout with horseradish, dill and some salt and pepper in the food processor.
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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.
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Halve the outings. Heat the butter in a small frying pan and spoon in the cranberries and onions. Sprinkle a little water over it.
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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.
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Sprinkle the sugar over the cranberries and onions and let the sugar melt.
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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.
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Spoon a large loaf of rolforelle mousse in each glass and spread out the cranberries and onions. Garnish with a tuft of dill.
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Nutrition
215Calories
Fat25% DV16g
Protein20% DV10g
Carbs2% DV7g
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