Trout Mousse

Rating: 2.90 / 5.00 (10 Votes)

Total time: 30 min

Servings: 8.0 (servings)



For the trout mousse, soak the gelatine in cold water. Skin the trout fillet, grind the fish flesh with lemon juice and 50 ml whipping cream in a blender to a puree.

Whip the remaining whipped cream until stiff. Squeeze the soaked gelatine, melt it in a small pot, stir a little of the trout puree into the gelatine and then stir it into the remaining trout puree.

Now fold in the whipped cream and season with salt and pepper.

Fill the trout mousse into a piping bag with a star-shaped nozzle. Squirt the mixture from the edge inwards onto the wholemeal bread rolls.

Decorate with dill sprigs and a few lemon wedges and refrigerate the wholemeal bread rolls with the trout mousse until serving.

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