Trout mousse with small potato pancakes

Ingredients for 2 servings:

• 125 g smoked trout fillet(s)
• 100 g sour cream or crème frâiche
• 1 tbsp herbs (chives, dill, parsley)
• 1 tsp lemon zest
• e.g. salt and pepper
• 1 small kohlrabi
• 3 potatoes
• 2 tbsp flour
• 1 egg(s)
• e.g. nutmeg, freshly grated
• Clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

quick to make – yet sophisticated

Cut the trout fillets into small pieces. Mix with the herbs, lemon zest, and sour cream, and season with salt and pepper to taste. Be careful with the salt, as the trout is already salty. Peel the kohlrabi and potatoes and grate them finely. The ratio of kohlrabi to potatoes should be about 1:2. Stir in the egg and flour. Season the mixture with nutmeg, salt, and pepper to taste. It should still be smooth, but not runny. Add a little more flour if desired. Heat the clarified butter in a pan and slowly fry the potato pancakes. A sophisticated dish is ready.