John Myers
Ingredients for 4 servings:
- 150 g smoked trout fillet(s)
- 100 g cream cheese
- 50 g crème fraîche
- 25 g mustard, sweet
- 15 g table horseradish
- 2 tsp pink berries
- 2 tsp dill, dried
- ½ organic lemon(s), zest and juice
- 1 tsp salt
- ⅛ tsp white pepper
- ¼ tsp sugar
- 2 apples, e.g. Braeburn
- 30 g butter
- 60 ml apple juice
- 2 tsp white wine vinegar
- ⅛ tsp salt
- Rapeseed oil
- 4 potato pancakes
- Parsley, fresh
- Radishes for garnish
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
appetizer
For the trout cream, chop the smoked trout fillet into small pieces and place it in a food processor. Add the cream cheese, crème fraîche, sweet mustard, horseradish, crushed pink berries, and dill, and process everything into a cream. Add the lemon zest and juice, and season with salt, white pepper, and a little sugar. Peel and core the apples. Then dice the apples into small pieces. In a saucepan, foam the butter, add the diced apples along with the apple juice, white wine vinegar, and a little salt, and bring to a boil. Then simmer over low heat until the liquid has almost evaporated. Meanwhile, fry the potato pancakes in rapeseed oil on both sides. Wash the parsley, shake dry, and chop finely. Spread the trout cream over the potato pancakes, place the glazed apple cubes next to them, sprinkle with the parsley, and let the remaining liquid drizzle over the plate. Garnish with thinly sliced radishes. Serve as an appetizer or small dish.
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