John Myers
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Trout Mousse with Radiccio and Cucumber Salad
The perfect trout mousse with radiccio and cucumber salad recipe with a picture and simple step-by-step instructions.
Trout mousse cams:
- 700 g Smoked trout fillet without bones
- 4 tbsp Creme fraiche Cheese
- 1 tsp Horseradish from the jar
- 100 g Whipped cream
Radiccio and cucumber salad:
- 0,5 bunch Spring onions
- 4 tbsp Walnut oil
- 4 tbsp Mango vinegar
- 1 Pc. Radicchio
- 4 Pc. Mini cucumber
- 0,5 bunch Chives
- Salt
- Pepper
Beetroot bread:
- 500 g Spelled flour
- Dry yeast
- 400 ml Beetroot juice
- 150 g Walnuts
- 2 tsp Sesame seeds
- The smoked trout is pureed with the crème fraîche and horseradish. Fold in the cream.
- Chop the radiccio very small and grate the cucumber finely. Mix the salad dressing with the walnut oil and the mango vinegar. Mix in the salt, pepper and the spring onions and mix into the salad.
- For the bread, use 500 grams of spelled flour with dry yeast and knead with 400 ml of beetroot juice. Let the dough rise for 1/2 hour. Then mix a handful of chopped walnuts into the batter and place in a mold. Sprinkle some sesame seeds on the dough, if you want. Bake in the oven at 180 degrees for 40 minutes.
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