Summary

Ingredients

• 10 sheets gelatin, white
• 150 ml fish stock, alternatively vegetable stock
• 200 g smoked salmon
• 250 g trout fillet (s), smoked
• 1 teaspoon, heaped dill, dried
• 2 tablespoon lemon juice
• 200 ml cream, also reduced in calories
• 1 egg white

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Instructions

1. Soak the gelatine in fish stock for 10 minutes, then slowly heat it up in the stock until it is dissolved. Let cool slightly.
2. Puree half of this broth with the salmon cut into pieces. Puree the other half with the trout fillets cut into pieces and quickly mix in the dill and lemon juice.
3. Now whip the cream until stiff and whip the egg whites into firm snow. Mix both half with salmon and trout mousse.
4. Line a small loaf pan (or 2 small, approx. 5-6 cm wide freezer jars) with cling film. First a thinner layer of trout mousse, then the whole salmon mousse, fill the top with the rest of the trout mousse. Cover and cool in the refrigerator for at least 12 hours and allow to gel.
5. Sliced up a great starter with a small bouquet of lamb`s lettuce for a festive menu. I am also happy to serve them as small toasted bites (3 cm) at a champagne reception or as a welcome cocktail.
6. Annotation:
7. Before the holidays, you can prepare the fish pie a few days in advance and freeze it immediately. Take out of the freezer in the morning and slowly thaw in the refrigerator.