Smoked Trout Tartlets with Dill Jelly on Tomato and Rocket Salad

For the tartlets, soak the gelatine in cold water for about 5 minutes. Bring the cream, vermouth and white wine to the boil and then reduce the heat. Squeeze out the gelatine well, dissolve it in the no longer boiling cream mixture, season everything with salt and pepper and let cool down a little.

Cut the trout fillet into cubes and add to it. Puree everything finely and allow to cool further in a bowl over an ice bath. Just before the smoked fish mousse solidifies, fold in the whipped cream and dill.

6 Spray metal rings (approx. 6 cm diameter) and a plate with butter spray. Place metal rings on the plate, fill in the fish mousse, cover with cling film and refrigerate overnight.

For the dill jelly, soak the gelatine in cold water for about 5 minutes. Puree the dill and fish stock until it becomes liquid. Bring the white wine to the boil briefly and take it off the stove.

Squeeze out the gelatine well, dissolve in the no longer boiling wine while stirring and then add to the dill stock. Season with salt and pepper and allow to cool. Put the slightly gelling dill stock on the smoked fish mousse and chill for another hour.

For the tomato and arugula salad, wash and clean the arugula, wash the tomatoes, remove the core and cut into small cubes. Mix the olive oil, balsamic vinegar, salt and a dash of lime juice in a bowl.

For the apple and beetroot salad, boil the beetroot, let it cool, peel and cut into small cubes (approx. 5-8 mm). Peel the apple, cut into small cubes (approx. 3 mm), peel the shallot and garlic, cut into small cubes (3 mm). Mix the olive oil, balsamic vinegar, salt and pepper in a bowl and add the finely chopped ingredients.

On a large, flat plate, place a handful of rocket in the middle and the beetroot all around. Place the trout tart on the rocket in the middle (slide a wide spatula under the ring and transport the tart to the plate) and put a teaspoon of caviar and a dill tip on the dill mirror.