Tilapiapaté with smoked trout

Grease molds. Cut Tilapia fillet into pieces. Cut trout fillet into strips. Tilapia fillet with egg, horseradish half of trout fillet and half of mint leaves in a food processor. Mix the crème fraîche. Create strips of trout fillet. Season the mixture with salt and cayenne pepper. Paste fish puree into molds and smooth out. Bring about 1/2 liter of water to the boil in a frying pan. Put the molds in boiling water. Cover the fish paté covered over very low heat for about 20 minutes. Take out the molds from water, let paté cool in molds.

Peel the cucumber and scrape it into thin slices. Sprinkle lemon juice over it. Cut the rest of mint leaves in pieces. Place the shapes on plates, turn them together and let tilapiapaté slip out of shapes. Cucumber next to it.