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Smoked Brown Trout Mousse on Cucumber and Dill Praline

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Smoked Brown Trout Mousse on Cucumber and Dill Praline

The perfect smoked brown trout mousse on cucumber and dill praline recipe with a picture and simple step-by-step instructions.

  • 2 piece Smoked brown trout
  • 200 g Creme fraiche Cheese
  • 1 piece Lemon
  • 1 bunch Fresh dill
  • 1 piece Cucumber
  • 2 sheet Gelatin
  • 1 bunch Fresh dill
  • 1 pinch Salt
  • 1 pinch Pepper
  1. For the mousse, release the brown trout, strain with creme fraîche, lemon and chopped dill through a sieve, then chill.
  1. For the cucumber dill praline, peel, core and chop the cucumber. Soak the gelatine in water, then squeeze it out and dissolve it. Add gelatin to the cucumber.
  1. Cut the dill, add it and puree everything with a mixer. Season with salt and pepper.
  1. Pour the mixture into small bowls, chill for 4 hours and turn out onto the plates. Serve with the trout mousse.
Dinner
European
smoked brown trout mousse on cucumber and dill praline

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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