- For the mousse
- 2 trout
- 3 sheets gelatin
- 1 shallot
- 1 teaspoon butter
- 400 grams Double cream cheese (60-75% fat)
- 125 milliliters milk
- freshly ground peppers
Soften the gelatin in cold water. Peel the shallots, chop finely and cook in butter until translucent. Cool slightly and mix with the cream cheese. Heat the milk and gelatin to dissolve and fold into the cream cheese mixture.
Puree the trout fillets in a blender and stir with the cream cheese mixture until smooth. Season with salt and pepper, cover and refrigerate for about 2 hours.
For the salad, rinse the herbs, shake dry, and remove the leaves. Mix the vinegar and oil and season with salt and pepper. Just before serving, toss the herbs with the salad dressing and arrange on plates. Using two spoons, form the mousse into oblong shapes and place on top of the salad. Press the egg yolks through a sieve over the salad and top with freshly ground pepper.