Beetroot Mousse, Smoked Trout, Horseradish Level

Cook the beets in advance for 50 minutes until they are soft. Then pour off the water, peel the beetroot and refrigerate. Soak the gelatine in cold water. Cut approx. 100 g of the beetroot into cubes approx. 1 × 1 cm and set aside. Finely puree the rest of the beetroot.

Mix the cream cheese with the beetroot puree and the lemon juice with a whisk until it becomes smooth. Beat the whipped cream with the hand mixer until creamy and stiff. Squeeze out the gelatine and heat it in a small pan. Stir in 2 tablespoons of the beetroot puree, then quickly stir the mixture into the rest of the beetroot puree.

Fold in the whipped cream and season with salt and pepper. Mix the creme fraîche with lemon juice and horseradish and also put in a cool place so that the mixture can permeate and has a more intense taste of horseradish. After 2 hours can be served.