Summary

Ingredients

• 250 g smoked trout fillet (s)
• 125 g whipped cream
• Salt and pepper, whiter
• 1 teaspoon cream horseradish
• 250 g pumpernickel, round
• 0.5 ½ bunch parsley, smooth
• Salmon caviar (keta caviar) for garnish

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Instructions

1. Puree the trout fillet in the cream with the cutting stick of the hand mixer. Season to taste with salt, pepper and horseradish.
2. Pour the cream into a piping bag with a star nozzle. Squirt on the pumpernickel. Garnish with parsley leaves and caviar.