Summary

Ingredients

• 400 g salmon, smoked
• 400 g whipped cream
• 1 tablespoon lemon juice
• 4 sheets gelatine, white
• 3 stalks parsley
• 3 stalks dill
• 1 trout fillet (s), smoked, skinless, approx. 60 g
• Oil, for the mold
• Dill, lime and lemon wedges for garnish

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Instructions

1. Cut salmon into pieces and freeze in the freezer for about 1 hour. Then puree in 2 portions, gradually stirring in 200 g of whipped cream and lemon juice.
2. Soak the gelatine in cold water. Beat 200 g cream until stiff to 2 tablespoons, fold into the salmon mixture. Dissolve gelatin over low heat. Mix in 2 tablespoons of cream and a little salmon mousse. Stir in the rest of the salmon mousse.
3. Wash parsley and dill, shake dry and finely chop. Smear a mold (approx. 1 L content) with oil. Pour in half of the salmon mousse and smooth it out. Halve trout fillet lengthways and place on top of each other. Sprinkle with the herbs all around. Place in the middle of the salmon mousse, pour the rest of the mousse on top and smooth out.
4. Tap the shape several times on the work surface so that the mixture is evenly distributed. Leave to set in the refrigerator for about 2 hours. Then hold the mold briefly in hot water. Fall onto a plate. Garnish with dill, lime and lemon wedges.