Creamy Trout Mousse

Soak the gelatin for 5 minutes in cold water. Chop the trout fillets. Puree the chopped trout fillets with creme fraiche and lemon juice, and pass the puree through a fine sieve. Season the trout puree with salt and pepper.

Warm the cream and dissolve the soaked gelatin into the cream. Quickly stir the cream-gelatin mixture into the trout puree. Season with salt and pepper. Divide the trout mixture into two portions. Pass the hardboiled egg yolks through a sieve and stir into one portion of the trout mixture. Fill the two trout mixture portions in layers in a bowl and chill for 1-2 hours in the refrigerator.

Rinse the asparagus, peel the lower third and trim the ends generously. Cut the asparagus into finger-length pieces and cut in half lengthwise. Blanch the asparagus in salted water for 3-4 minutes. Drain, rinse with cold water and drain.  

Mix the vinegar with oil and season with salt and pepper. Mix the trout roe into the vinegar mixture. Cut the smoked trout fillets into serving pieces.