Rainbow trout mousse with coconut cream

Ingredients for 1 servings:

• 100 g smoked trout fillet(s)
• 2 tbsp coconut cream
• some coconut oil
• some olive oil
• 1 lemon(s), juice
• Sea salt
• Lemon pepper
• 1 slice(s) pineapple, dried

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

served as an amuse-bouche on a spoon

Finely slice the fish with a sharp knife. Combine the coconut cream with both oils, toss with the trout, and season with lemon juice, sea salt, and pepper. Cut the pineapple into small pieces. Spoon the mousse onto spoons, garnish with the pineapple pieces, and serve immediately. The coconut cream I used hardens below 24°C (75°F). So, if you want to prepare the mousse in advance, mix in the coconut cream just before serving. You can also use salmon or tuna.