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Trout Fillet Mousse with Egg Gratin and Toasted White Bread

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Trout Fillet Mousse with Egg Gratin and Toasted White Bread

The perfect trout fillet mousse with egg gratin and toasted white bread recipe with a picture and simple step-by-step instructions.

set

  • 300 g Cream cheese with horseradish
  • 1 Pc. Seedless chilli pepper
  • 4 Msp Sea-Salt
  • 10 Pc. Tomatoes
  • 20 Pc. Basil leaves
  • 5 Pc. Hard-Boiled eggs
  • Black pepper
  • 5 Sch. White bread
  1. Crush the trout fillet and cream cheese with a stirring stick and mix in the chilli pepper. Add the sea salt and chill.
  2. To garnish, quarter the tomatoes, place around the mousse on the plate with the basil leaves in between. Spread half a hard-boiled, diced egg over the mousse and garnish with black pepper.
Dinner
European
trout fillet mousse with egg gratin and toasted white bread

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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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