Salmon pralines

Ingredients for 8 servings:

• 200 g trout fillet(s), smoked
• 500 g smoked salmon, thin slices
• 2 tbsp lemon juice
• 200 g double cream cheese
• salt and pepper
• smoked salmon
• Lemon(s), organic
• Physalis

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for the cold buffet

Cut the trout fillet and 50g of salmon into pieces. Freeze for about 30 minutes. Then puree in two batches, each with 1 tablespoon of lemon juice. Stir in the cream cheese and season with salt and pepper. Spread half of the cream on one-third of the salmon slices, roll them up, and freeze for about 30 minutes. Place the remaining cream in small mounds on top of the remaining salmon slices. Wrap the salmon around the salmon and carefully shape into balls, trimming any excess salmon. Chill. Cut the salmon rolls into wide slices and chill. Place the salmon pralines in praline sleeves. Garnish with salmon rose, lemon, and physalis.