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Trout fillets with cranberry and horseradish

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Ingredients for 4 servings:

  • 1 pack of cream stiffener
  • 200 ml cream
  • 4 tbsp cranberry compote
  • 4 tbsp horseradish (cream horseradish)
  • 1 tsp lemon juice
  • salt and pepper
  • 4 trout fillet(s), smoked
  • 100 g lamb’s lettuce
  • 1 apple, red
  • 6 slices of toast
  • 1 orange(s)
  • 1 lemon(s)
  • 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whip the cream stiffener and cream until stiff. Fold in the cranberries and horseradish. Season with lemon juice and spices. Skin the trout fillets and cut into bite-sized pieces. Wash and drain the lamb’s lettuce. Rinse the apple, core it, and cut it into sticks. Toast the bread, cut out stars (or cut them to size). Serve. Decorate with orange slices and lemon wedges.

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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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