- smoked Trout fillet
- 150 grams Double cream cheese (60-75% fat)
- 2 scallion
- freshly ground pepper
- 4 tablespoons Olive oil
- 12 small Baguette slices
- 1 head Radicchio
- 1 finger long piece Horseradish
- 1 tablespoon Red wine vinegar
- 1 pinch Sugar
For the trout mousse, remove the skin and bones from the trout fillet. Place the trout fillet in a bowl, add the cream cheese and mix well with a fork.
Trim, rinse and finely chop the scallions. Mix the scallions into the trout mousse, and season with salt and pepper. Chill the trout mousse for some time in the refrigerator.
Heat 2 tablespoons olive oil in a nonstick skillet and toast the slices of bread until golden brown. Remove the toasts from the pan and let cool down.
Trim, rinse and coarsely cut the radicchio. Peel the horseradish and finely slice. Mix the remaining olive oil with vinegar and sugar, and season with salt and pepper to make a vinaigrette. Mix the radicchio and horseradish into the vinaigrette.
Spread the toasts with trout mousse and serve with the radicchio salad.