John Myers
La Mosella – Trout Cream with Horseradish (Stefan Bockelmann)
The perfect la mosella – trout cream with horseradish (stefan bockelmann) recipe with a picture and simple step-by-step instructions.
- 0,5 bunch Chives
- 0,5 bunch Dill
- 300 g Smoked trout fillet without bones
- 1 tbsp Lemon juice
- 125 g Creme fraiche Cheese
- 1 pinch Salt
- 1 pinch Pepper White
- 50 g Whipped cream
- 1 tbsp Freshly grated horseradish
- 6 tsp Trout caviar
- 8 piece Sage leaves
- 250 g Pumpernickel thalers
- For the trout cream, wash and finely chop the herbs. Next, chop the trout fillets and puree them with the lemon juice and half of the crème fraîche. Then stir in the herbs and season with salt and pepper. Chill everything for at least 1 hour.
- In the next step, mix the rest of the crème fraîche with the cream and horseradish and season with salt and pepper.
- Then spread the horseradish cream on the plates. Cut the lobes from the trout cream with 2 tablespoons and serve 2-3 lobes of the cream. Garnish the starter with lettuce and caviar. Pumpernickel thalers are also served.
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