Summary

Ingredients

• 125 g trout fillet (s), smoked
• 90 g double cream cheese
• 2 tablespoon cream or milk
• 1 teaspoon horseradish
• 1 teaspoon lemon juice
• 5 stalks dill
• salt and pepper
• 1 medium cucumber (s), organic
• 10 crackers, pumpernickel or wholegrain thalers
• some lettuce, possibly

For decoration:

• 5 cherry tomato (s)
• some dill

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Instructions

1. Finely mash the trout fillets with a fork, stir together with the cream cheese, cream, horseradish and lemon juice until creamy. Pluck the dill from the coarse stalks, cut finely and mix with the trout mousse. Season with salt (caution: try first!), Pepper and possibly additional horseradish and lemon juice.
2. Wash the cucumber, rub dry, cut lengthways into thin slices with a slicer or slicer. (About half the cucumber remains.)
3. Spread the mousse on the cucumber slices, roll up.
4. To garnish, stick half a cherry tomato firmly onto the rolls with a toothpick. Add some dill.
5. Serve the rolls on crackers or pumpernickel or wholegrain thalers. Possibly spread the lettuce leaves on it beforehand, then nothing will soak through when standing for a long time.