Trout mousse with green pepper is for easters day recipe. nice and very fabulous recipe. Great luxury elegant Hotel Restaurant appetizer Recipe.
For 4 servings
12 sheets white gelatin
4 smoked trout fillets, about 400 g
250 ml cream
1 / 2 bunch dill
1 / 2 bunch chives
1 / 2 bunch parsley
1 tablespoon pickled green peppercorns
2 tablespoons lemon juice
some salmon caviar, for garnish
1.Soak the gelatin according to package a label for 10 minutes in cold water, The trout fillets into small pieces, then mash with half the cream. The mass through a sieve. Stir remaining cream underneath.
2. The herbal wash, dry shake and chop, put some dill for garnish aside. Remaining herbs with the green pepper in the fish mass . Stir Season with salt, pepper and lemon juice.
3. gelatine and at low Heat, dissolve and mix with some of the fish mixture and then stir the whole mass.
4. A small shallow dish (about 750 ml) interpreted liberally with plastic wrap. Fill with fish mixture and smooth out. Cover with foil and refrigerate overnight leave to set.
5 terrine turn out onto a plate and cut into slices, quarter slices and serve on rye bread slices quartered. Garnish with remaining dill and caviar.
Preparation time: 20 minutes (plus cooling time)
Per serving approximately 308 kJ kcal/1292
25 g protein, 22 g fat, 3 g KH
|Trout mousse with green pepper|