John Myers
Contents
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Ingredients
- 2 Smoked brown trout
- 200 g Creme fraiche Cheese
- 1 Lemon
- 1 bunch Fresh dill
- 1 Cucumber
- 2 sheet Gelatin
- 1 bunch Fresh dill
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- For the mousse, release the brown trout, strain with creme fraîche, lemon and chopped dill through a sieve, then chill.
- For the cucumber dill praline, peel, core and chop the cucumber. Soak the gelatine in water, then squeeze it out and dissolve it. Add gelatin to the cucumber.
- Cut the dill, add it and puree everything with a mixer. Season with salt and pepper.
- Pour the mixture into small bowls, chill for 4 hours and turn out onto the plates. Serve with the trout mousse.
Nutrition
Serving: 100gCalories: 245kcalCarbohydrates: 4.1gProtein: 8.7gFat: 21.6g
