Fish pie with smoked salmon and trout fillets

Ingredients for 6 servings:

• 10 sheets of white gelatin
• 150 ml fish stock, alternatively vegetable stock
• 200 g smoked salmon
• 250 g trout fillet(s), smoked
• 1 tsp, heaped dill, dried
• 2 tbsp lemon juice
• 200 ml cream, also low-calorie
• 1 egg white

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

a great festive appetizer or snack at the champagne reception for guaranteed delighted guests

Soak the gelatin in fish stock for 10 minutes, then gently heat it in the stock until dissolved. Allow to cool slightly. Purée half of this stock with the chopped salmon. Purée the other half with the chopped trout fillets, quickly mixing in the dill and lemon juice. Now whip the cream until stiff peaks and beat the egg whites until stiff peaks form. Mix half of each into the salmon and half into the trout mousse. Line a small loaf pan (or two small freezer containers, approximately 5-6 cm wide) with plastic wrap. First, fill with a thin layer of trout mousse, then the entire layer of salmon mousse, then top with the remaining trout mousse. Cover and refrigerate for at least 12 hours to set. Sliced, this makes a great starter with a small bouquet of lamb’s lettuce for a festive meal. I also like to serve them as small toasted snacks (3×3 cm) at a champagne reception or for a welcome cocktail. Note: Before the holidays, you can also prepare the fish pie a few days in advance and freeze it immediately. Remove it from the freezer in the morning and thaw it slowly in the refrigerator.