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Ingredients
Trout Mousse with Cucumber Salad
- For the trout mousse
- 3 sheets gelatin
- 300 grams trout (smoked)
- 2 tsps freshly grated Horseradish (or from a jar)
- 2 tsps lemon juice
- 100 milliliters milk
- 200 grams Whipped cream
- salt
- peppers
- For the salad dressing
- 2 tsps finely chopped Dill
- 2 Tbsps White vinegar
- ½ tsp Mustard
- salt
- peppers
- 1 tsp honey
- 3 Tbsps grapeseed oil
- To garnish
- 1 Cucumber
- Salmon caviar (about 50 grams)
Soak the gelatin for about 10 minutes in cold water. Separate the trout fillets coarsely and mash with milk, horseradish and lemon juice.
Dissolve gelatin while dripping wet in a small saucepan over low heat, stir in 3 tablespoons of cream and mix with the trout, then puree. Whip the rest of the cream until stiff and fold into the mixture. Place the trout mousse in a bowl and leave to set for about 3 hours in the refrigerator.
Mix vinegar, mustard, honey and season with salt and pepper, drizzle in the oil with a whisk and add the chopped dill to taste.
Rinse cucumbers and cut into thin slices. Mix the cucumber slices with the salad dressing and arrange decoratively on plates. Scoop the mousse with a spoon dipped in hot water and arrange on the cucumbers. Serve garnished with caviar.