Smoked Fish Mousse with Caviar Jelly

For the jelly, peel and dice the carrots and celery.

Peel and finely dice the shallots and garlic.

Bring shallots, celery, carrots, peppercorns, bay leaves, garlic, parsley leaves, salt and skin and bones from the smoked fish to a boil with 700 ml cold water. Reduce the temperature and make quietly for about 15 min. Next, pour through a sieve into another saucepan. Soak gelatin in cold water. Bring 200 ml fish stock to a boil and let the dripping wet gelatin melt in it. set aside.

For the mousse, bring 280 ml whipping cream to the boil. Soak the cooled gelatine. Pluck dill and cut into small pieces. Stir the hot whipped cream with salt, white wine, vermouth, pepper and the dripping wet gelatine. Dice the smoked forage and blend with the cream mixture in a high hand mixer to create a creamy consistency.

Strain through a sieve into a suitable bowl and cool on iced water while stirring.

Whip the remaining whipped cream until stiff. Cut smoked salmon into fine cubes. Stir dill and salmon cubes into the cooled and slightly stiffened mousse. Fold in the whipped cream.

5. Place 4 metal rings (6 1/2 cm ø, 3 cm high rim) on a baking tray covered with cling film. Fill the mousse 3/4 high into the molds and place in the freezer for about 10 min.

Now place 1 tbsp. caviar on each of the mousse molds and pour the gelled

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