Cucumber rolls with trout mousse filling

Ingredients for 1 servings:

• 125 g smoked trout fillet(s)
• 90 g double cream cheese
• 2 tbsp cream or milk
• 1 tsp horseradish
• 1 tsp lemon juice
• 5 sprigs of dill
• salt and pepper
• 1 m.-large cucumber(s), organic
• 10 crackers, pumpernickel or wholegrain biscuits
• some lettuce, maybe
• 5 cherry tomatoes
• some dill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

suitable as an amuse gueule or for a buffet, makes about 10 pieces

Mash the trout fillets finely with a fork, then stir into a creamy sauce with cream cheese, cream, horseradish, and lemon juice. Pluck the dill from the coarse stalks, finely chop, and mix into the trout mousse. Season to taste with salt (careful: taste first!), pepper, and optionally more horseradish and lemon juice. Wash the cucumber, dry it, and slice it lengthwise into thin slices using a slicer or food processor. (You’ll have about half the cucumber left over.) Spread the mousse onto the cucumber slices and roll them up. Garnish with half a cherry tomato and secure it to the rolls with a toothpick. Add a sprinkling of dill. Serve the rolls on crackers, pumpernickel, or whole-grain bread. Sprinkle lettuce leaves on top to prevent them from getting soggy after standing for a while.