in Recipes

Trout cream

updated

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Ingredients for 4 servings:

  • ½ lemon(s), untreated
  • 500 g smoked trout fillet(s) (or a little less)
  • 1 bunch of dill
  • 300 g double cream cheese
  • 2 tbsp mustard, medium hot
  • 2 tbsp horseradish
  • salt and pepper
  • 1 class jar caviar (trout caviar)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

with boiled potatoes, on bread or as a cold buffet

Grate the lemon zest and juice the lemon. Wash the dill, reserving one stalk for garnish and finely chopping the rest. Shred the trout fillets with two forks, removing any small bones. Thoroughly mix all ingredients except the caviar and dill sprig in a bowl, season with salt, pepper, and lemon juice. Line a second bowl with cling film, add the trout cream, smooth it down, cover, and refrigerate for about 2 hours. Turn the trout cream out onto a plate and carefully peel off the film. Garnish with the caviar and dill sprig.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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