Smoked Trout Mousse on Salad

Soak gelatine. Peel and dice shallots. Wash and finely chop the dill. Whip 100 g cream until stiff. Puree trout, shallots and creme fraiche. Season with salt, pepper and dill. Squeeze out the gelatine, dissolve it, mix with 1 tbsp trout cream. Then stir into the rest of the cream. Fold in the cream and chill for about 2 hours.

Clean and wash the salad, pluck the leaves smaller. Wash the lemon and peel off the peel in strips with a zest zipper. Chop the zest, halve the lemon and squeeze out 1 half, cut the remaining half into wedges. Wash, core and finely dice the tomato. Mix 100 g cream, lemon juice, sugar and salt. Divide the salad on 4 plates. Shape the mousse into dumplings with a tablespoon and serve on the salad. Drizzle with dressing and sprinkle with tomatoes and zest. Serve garnished with lemon.