Trout mousse on cucumber salad

Ingredients for 6 servings:

• 3 sheets of white gelatin
• 250 g smoked trout fillet(s)
• 2 tsp horseradish, grated
• 1 tsp lemon juice
• 100 ml milk
• 200 ml whipped cream
• salt and pepper
• 2 tbsp vinegar (white wine vinegar)
• salt and pepper
• Honey
• 1 bunch of dill
• 3 tbsp oil
• 2 cucumbers
• 1 jar caviar (trout caviar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

to prepare well

The day before: Soak the gelatin in cold water. Puree the trout fillets with horseradish, lemon juice, and milk. Dissolve the dripping-wet gelatin over low heat, stir in 3 tablespoons of cream, and mix into the trout puree. Whip the remaining cream until stiff peaks form and fold it in. Pour the mousse into a bowl and chill overnight. To serve, thinly slice the cucumber and arrange on 6 plates (like carpaccio). Drizzle with the dressing. Cut dumplings from the mousse, arrange them on the cucumber slices, and garnish with trout caviar. Serve with a baguette.